• Cooking Time:
  • Servings: 4
  • Preparation Time:


I found an envelope of Lipton Garlic & Herb soup mix, and thought it would be a good sauce base for pork. Here's what I did with it, and the result was fall-apart tender meat and a delicious gravy for spooning over noodles or rice.


  • 4 boneless pork cutlets
  • Pepper
  • 1 Tbl. vegetable oil
  • 1/2 medium onion, rough-chopped
  • 4 oz. (or more) fresh or canned button mushrooms, sliced
  • 1/2 cup white wine
  • 1 envelope Lipton Garlic & Herb soup mix
  • 3/4 cup boiling water


  • Wipe pork cutlets dry and season with pepper (don't use salt, since the soup mix has ample sodium.)
  • Heat the oil in a skillet and brown cutlets.
  • Remove cutlets to slow-cooker, then add the onions and mushrooms to skillet and saute till mushrooms are lightly browned and onions are translucent.
  • Meanwhile, in a small bowl, dissolve the soup mix in the boiling water.
  • Add wine to skillet and bring to boil, Simmering for a minute or two to deglaze and reduce a bit.
  • Add the soup mixture to skillet, then pour contents of skillet into slow-cooker on top of the pork cutlets.
  • Cover and cook on low 4-6 hours.
  • Serves 4.

Categories: Crock-pot  Main Dish  Pork 
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