PORK CHOPS & MUSHROOMS IN CREAMY CHILE SAUCE

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's(R) Healthy Request(R) condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Nutrition Facts
Serving Size
SERVINGS (1 TOPPED PORK CHOP)
Amount Per Serving
Calories 286
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 2.2g
11%
Cholesterol 47mg
16%
Sodium 304mg
13%
Total Carbohydrate 30.2g
10%
Dietary Fiber 2.1g
8%
Protein 21g
42%
Vitamin A 9%
Vitamin C 3%
Calcium 8%
Iron 6%
Total Time
Serving & Size

SERVINGS (1 TOPPED PORK CHOP)

Yields

Pork chops topped with a creamy chili sauce made with Campbell's® Condensed Cream of Mushroom Soup.  Served with sautéed mushrooms and brown rice for an easy to make, mouth-watering dish.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 TOPPED PORK CHOP)
Amount Per Serving
Calories 286
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 2.2g
11%
Cholesterol 47mg
16%
Sodium 304mg
13%
Total Carbohydrate 30.2g
10%
Dietary Fiber 2.1g
8%
Protein 21g
42%
Vitamin A 9%
Vitamin C 3%
Calcium 8%
Iron 6%

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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 2 1/2  tsp.
pork chop 40 oz. 20 
black pepper 0 5/8  tsp.
1.  Heat the oil in a skillet over medium-high heat.  Add the pork and cook for 8 minutes or until well browned on both sides and cooked through. 

2.  Season the pork with the black pepper.  Remove the pork from the skillet, cover and keep warm.  Repeat steps until all pork is cooked.
Weight Measure
mushrooms, sliced 49 oz. 20  cups
3.  Add the mushrooms to the skillet and cook for 5 minutes or until tender, stirring occasionally.  Remove the mushrooms from the skillet, cover and keep warm.
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea cans
water 3 333/1000  cups
chili powder 1 oz. 10  tsp.
cooked brown rice 69 oz. 10  cups
4.  Reduce the heat to medium.  Whisk the soup, water and chili powder in the skillet and cook for 2 to 3 minutes. 

CCP- minimum internal temperature of 165°F. for one minute.

CCP- Hold hot (per HACCP) at 140°F. for service or cool quickly (per HACCP) to 40°F. or below.

5.  To Serve: Using a #8 scoop, portion 1/2 cup rice onto plate.  Top with one pork chop and mushrooms with sauce. Serve with the rice
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