New orleans stroganoff


5-6 boneless pork loin chops (about 3/4 to 1 lb)
1 tsp vegetable oil
1 med onion
1 tsp creole or cajun seasoning mix
1 (14-1/2 oz) can nonfat chicken broth
1 1/2 cup uncooked instant rice
1 1/2 cup frozen chopped broccoli (optional)
1/2 cup low-fat sour cream

How to prepare

Heat oil on med heat in a nonstick skillet. While oil is heating, peel and coarsely chop onion, adding it to the pan as you go. Cook the onion until soft, stirring occasionally. While onion cooks, slice the chops into 1/42 thick strips, adding them to the skillet as you go. Sprinkle seasoning mix over pork. Stir-fry for 4-5 minutes or until pork is no longer pink. Raise heat to high. Add broth and rice; stir to moisten rice. Cover skillet to bring broth to a boil. When broth boils, reduce heat to med and simmer for 5 minutes, until most of the broth is absorbed. Meanwhile, microwave broccoli on high for 3 minutes to thaw; drain. Uncover skillet; stir in broccoli and sour cream until well blended. Serve at once. Yield: 4 servings.

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