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Garlic & herb pork cutlets


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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.




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