Garlic & herb pork cutlets
4 boneless pork cutlets
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.
Pairs Well With
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.