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Quick Harvest Pork Skillet Recipe
|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)|
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 mg
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
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.