Serves: 6
Total Calories: 150

6 pork loin or rib chops, 1/2 inch thick (about 1 1/2 pounds)
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (4-ounce) can mushroom stems and pieces, undrained
1/4 cup water
2 tablespoons dry white wine or apple juice
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
6 medium new potatoes (about 1 1/2 pounds), cut into fourths
1 tablespoon chopped pimientos
1 (10-ounce) package frozen green peas, rinsed and drained

1. Spray 10-inch nonstick skillet with nonstick cooking spray heat skillet over medium-high heat. Cook pork in skillet until brown on both sides.
2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce pour over pork. Heat to boiling, stirring occasionally reduce heat. Cover and simmer 15 minutes.
3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender and slightly pink when centers of thickest pieces are cut and peas are tender.

1 SERVING: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 70mg Sodium 580mg Carbohydrates 34g (Dietary Fiber 5g) Protein 29g.

Nutritional Facts:

Serves: 6
Total Calories: 150
Calories from Fat: 14

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