Garlic & herb pork cutlets
  • 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.