Meal Details
1. Mushroom pork chops
462cal, 64p, 13c, 17f (per meal)
6 chop (1068g)
1/2 tbsp (9g)
1/2 tbsp, ground (3g)
1 1/2 11oz can (465g)
1 1/2 dash (1g)
1 1/2 medium (2-1/2" dia) (165g)
3/4 lbs (340g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
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. Tomato cucumber salad
71cal, 2p, 7c, 3f (per meal)
1 tbsp (15mL)
1/2 medium whole (2-3/5" dia) (62g)
1/4 cucumber (8-1/4") (75g)
1/4 small (18g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.