Meal Details
1. Mushroom pork chops
770cal, 106p, 21c, 28f (per meal)
10 chop (1780g)
2 1/2 tsp (15g)
2 1/2 tsp, ground (6g)
2 1/2 11oz can (775g)
1/3 tsp (1g)
2 1/2 medium (2-1/2" dia) (275g)
1 1/4 lbs (567g)
Recipe has been scaled from original by 2.5x. 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. Roasted tomatoes
179cal, 2p, 7c, 14f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
Slice tomatoes in half down through the stem and rub them with oil. Season them with a pinch of salt and pepper.
3
Bake for 30-35 minutes until soft. Serve.