09.18.08
Pork & Creamed Mushroom Gravy
Today I ran out of ideas for dinner, so I went through my recipes to look for a meal that uses Campbell’s soup. I found a recipe in my cooking folder that I received from my Campbell’s email subscription. It’s very easy and it tastes wonderful. I’ve fiddled with it a little, as I always do, to give it a little bit of a kick.
Ingredients:
1/2 lb. frozen green beans
2 carrots peeled and cut into oblong wheels 1/8 inch thick
6 pork cutlets – trimmed
Pam cooking spray
2 cans Campbell’s Cream of Mushroom Soup
1 can water
1/4 tsp. dried ground sage leaves
1/4 tsp. fresh chopped rosemary
3-4 good dashes Texas Pete’s Hot Sauce
1 tsp. ground black pepper
1 cup dry basmati rice cooked as directed on package
Directions:
1. Spray frying pan with Pam. Heat pan under medium flame and cook carrots 3 minutes. Turn and add green beans. Cover and cook an additional 5 minutes or until tender crisp. Remove to microwave safe bowl.
2. Brown pork cutlets in pan drippings from vegetables 4 minutes each side until juices run clear. Remove. While cutlets are cooking mix remaining ingredients except rice in a bowl.
3. Pour soup mix into frying pan and bring to a boil. Reduce heat to low, cover an cook for 5 minutes.
4. Return pork cutlets to pan with soup mix and continue to cook for an additional 5 minutes. Warm vegetables in microwave.
5. Serve pork cutlets aside vegetables rice. Use cream mushroom gravy to adorn rice and cutlets.