• 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

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

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.