Recipes
GARLIC & HERB PORK CUTLETS
Garlic & herb pork cutlets
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..
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PrintINGREDIENTS
- Servings: 4
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
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.
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