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Quick Harvest Pork Skillet

Diet.Chef's picture
  Vegetable cooking spray 1
  Lean ground pork 1 Pound
  Thinly sliced onion 1 Cup (16 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 3⁄4 Cup (12 tbs), undiluted
  Chablis wine/Other dry white wine 1⁄4 Cup (4 tbs)
  Peeled seeded chopped tomato 1 Cup (16 tbs)
  Dried fruit bits 3 Ounce
  Pumpkin pie spice 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Cooked medium egg noodles 3 Cup (48 tbs) (cooked without salt or fat)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add ground pork, onion, and celery; cook until pork is browned, stirring to crumble.
Drain and pat pork mixture dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return pork mixture to skillet; add chicken broth and next 5 ingredients.
Bring to a boil; reduce heat, and simmer 25 minutes or until almost all liquid evaporates and mixture is thoroughly heated, stirring occasionally.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2202 Calories from Fat 795

% Daily Value*

Total Fat 89 g137.2%

Saturated Fat 37.7 g188.6%

Trans Fat 0.1 g

Cholesterol 418.4 mg139.5%

Sodium 572.2 mg23.8%

Total Carbohydrates 206 g68.7%

Dietary Fiber 17.6 g70.3%

Sugars 49 g

Protein 120 g240.2%

Vitamin A 51.3% Vitamin C 84.9%

Calcium 35.9% Iron 52.1%

*Based on a 2000 Calorie diet

Quick Harvest Pork Skillet Recipe