Directions:
- Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender. Drain.
- In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
- Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
- Remove chops and vegetables; keep warm.
- Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops and vegetables. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.62 Kcal (1167 kJ) | ||
| Calories from fat | 39.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 6% | |
| Sodium | 178.7mg | 7% | |
| Potassium | 1432.55mg | 30% | |
| Total Carbs | 48.01g | 16% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 7.87g | 31% | |
| Protein | 12.19g | 24% | |
| Vitamin C | 25.5mg | 43% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 3.6mg | 20% | |
| Calcium | 80mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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