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Ingredients
- 2 tbsp. vegetable oil
- 1 boneless pork loin (about 1 pound), cut into thin strips
- 2 stalks celery, sliced (about 1 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 1/2 tsp. dried thyme leaves, crushed
- 1 can (10 3/4 ounces) cream of celery soup
- 1/4 cup water Hot cooked regular long-grain white rice
Directions
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet.
- Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.
- Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 125 | 49% |
| Total Fat 14.13g | 18% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.19g | |
| Cholesterol 68mg | 23% |
| Sodium 585mg | 24% |
| Potassium 514mg | 15% |
| Total Carbs 8.28g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.41g | 2% |
| Protein 22.74g | 36% |
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