Pork Chops Casserole

1. Coat a small frypan with veggie spray, heat pan very hot and sear pork chops on both sides.

2. Reduce heat to medium hot and brown well, turn and brown the other side.

3. Meanwhile, spread 1/3 of the soup on the bottom of a 2 quart casserole.

4. Spread sliced mushrooms on top of the soup, spread sliced potatoes evenly over the mushrooms.

5. Scatter the baby carrots evenly around the potatoes.

6. Sprinkle the sliced pepper over the potatoes.

7. Sprinkle with thyme leaves, salt and pepper to taste over all.

8. Spread 1/3 of the soup over the veggies.

9. Remove pork chops from frypan and lay on top of the veggies and soup.

10. Add the 1/2 cup of water or wine to the hot frypan and deglaze.

11. Pour over the pork chops and veggies.

12. Spread the remaining 1/3 of the soup over the pork chops.

13. Cover and cook in 375f degree oven for 1 hour.

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Nutrient	Quantity
Total fats	8.9979 g
Protein	3.0117 g
Carbohydrates	26.9937 g
Energy	208.2159 kCal
Water	437.8646 g
Calcium, Ca	71.3403 mg
Fiber, total dietary	5.949 g
Sodium, Na	1441.2905 mg
Total lipid (fat)	8.9979 g
Sugars, total	3.0117 g
Ash	13.5427 g
Copper, Cu	0.0083 mg
Carbohydrate, by difference	26.9937 g
Cholesterol	14.8726 mg
Fatty acids, total polyunsaturated	4.499 g
Vitamin A, IU	301.1694 IU
Fatty acids, total saturated	2.9968 g
Fatty acids, total monounsaturated	1.4984 g
Magnesium, Mg	2.37 mg
Potassium, K	1799.5802 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Potato	2	0	0	0
Mushroom	2	0	0	0
Water	0.5 cup	0	0	0
salt pepper	0	0	0	0
thyme leaf	1 teaspoon	0	0	0
baby carrot	8	0	0	0
cream celery soup	1 can	208.2159	26.9937	8.9979
pork loin chop	2 boneless	0	0	0
vegetable oil cooking spray	0	0	0	0
serrano chili pepper	0.5	0	0	0