Meal Details
1. Mushroom pork chops
308cal, 42p, 8c, 11f (per meal)
4 chop (712g)
1 tsp (6g)
1 tsp, ground (2g)
1 11oz can (310g)
1 dash (0g)
1 medium (2-1/2" dia) (110g)
1/2 lbs (227g)
1
Season pork chops with salt, pepper, and garlic salt to taste.
2
In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
2. Buttery garlic green beans
164cal, 4p, 9c, 10f (per meal)
1/4 cup (47g)
1 tsp (5g)
5 dash (1g)
1 2/3 lbs (756g)
5 clove(s) (15g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Place green beans in a large skillet and cover with water; bring to a boil.
2
Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.
3
Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
4
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
5
Serve.