Peppered Pork Pie
Pork
Description
A pot pie version that won first place at the Arizona State Fair for Robin Griner of Phoenix
Ingredients
- 1 1/2 pounds boneless pork chops (cut into 1-inch cubes)
- 15 ounces piecrust (refrigerated ready-to-bake)
- 1 tablespoon vegetable oil
- 1 green bell pepper (seeded and cut into 1-inch pieces)
- 1 red bell pepper (seeded and cut into 1-inch pieces)
- 2 tablespoons flour
- 10 3/4 ounces cream of mushroom soup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cheese (Mexican blend four, shredded, 2 oz.)
Directions
- 1Heat oven to 375 degrees F.
- 2Unroll one piecrust and place in 9-inch deep-dish pie pan; refrigerate while preparing pork mixture.
- 3Add oil to large skillet. Cook pork and peppers over medium heat until pork is cooked, about 12 minutes, stirring frequently. Drain pork and peppers and return to heat. Sprinkle evenly with flour; add soup, salt and pepper. Mix thoroughly, remove from heat and add cheese. Spoon pork mixture into chilled piecrust and top with the remaining piecrust and seal edges. Bake 40 to 45 minutes or until golden brown. Place on wire rack and cool 15 minutes before serving.
NutritionView more
PER SERVING *
| Calories610Calories from Fat330 |
| % DAILY VALUE* |
| Total Fat37g57% |
| Saturated Fat11g55% |
| Trans Fat0g |
| Cholesterol85mg28% |
| Sodium720mg30% |
| Potassium570mg16% |
| Protein33g65% |
| Calories from Fat330 |
| % DAILY VALUE* |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars2g4% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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