I look at recipes as guidelines...a starting point, not necessarily to be followed exactly (unless were talking baking...)That said there are changes that can be made to make this a little healthier. In place of both canned soups I used homemade chicken stock(salt-free) in the pan that I browned the chops in, making a rue with 3 tbsp each butter and flour, added non-fat plain greek yogurt and mushrooms. Here I controlled the salt and fat content to a point. I love cabbage but found that one half head was more than plenty in a 9x13 pan. These chops were perfectly tender!! My picky eating husband and daughter even ate their veggies!!
I look at recipes as guidelines...a starting point, not necessarily to be followed exactly (unless were talking baking...)That said there are changes that can be made to make this a little healthier. In place of both canned soups I used homemade chicken stock(salt-free) in the pan that I browned the chops in, making a rue with 3 tbsp each butter and flour, added non-fat plain greek yogurt and mushrooms. Here I controlled the salt and fat content to a point. I love cabbage but found that one half head was more than plenty in a 9x13 pan. These chops were perfectly tender!! My picky eating husband and daughter even ate their veggies!!