From Save Mart Supermarkets In Good Taste Magazine
4 boneless pork chops, 1 1/2-inches thick
2 tablespoon vegetable oil, divided
2 cups sliced mushrooms
1 cup yellow or green zucchini, sliced
1/2 cup of milk
1 can of mushroom soup
4 teaspoons cornstarch
1/2 teaspoon dried Rosemary, crushed
1/2 cup grated Swiss cheese
Directions:
Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove from pan and keep warm.
Add remaining oil to skillet; saute mushrooms and squash for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
In small bowl stir together milk, soup and Rosemary and add to skillet.Reduce heat and simmer 3-5 minutes. Add cheese stir until combined.
Return Pork chops to skillet, reduce heat to low and simmer 3 to 5 minutes
Review: Simple, Delicious, the sauce was very good. However, it dose not taste very good re heated.
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