Subject: Campbell's Pork with Mushroom Dijon Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:45:45 EDT
Food for Thought:
What can you do to promote world peace? Go home and love your family.
(Mother Teresa)
Recipe of the Day:
Great flavor and no fuss--that's cooking with Campbell's as these pork
chops prove!
Campbell's Pork with Mushroom Dijon Sauce
Prep/Cook Time: 25 minutes
4 boneless pork chops, 3/4" thick
1/2 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1 cup sliced mushrooms
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/4 cup milk
2 tbsp. Chablis or other dry white wine (optional)
1 tbsp. Dijon-style mustard
SPRINKLE chops with lemon pepper.
HEAT oil in skillet. Add chops and cook until browned. Remove chops.
ADD mushrooms and cook until tender.
ADD soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and
cook over low heat 5 min. or until
done. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless pork chops, 3/4" thick
Milk
Vegetable oil
Dijon-style mustard
Chablis or other dry white wine (optional)
Lemon pepper seasoning
Sliced mushrooms
Kitchen Clip:
Many cuts of pork, when trimmed of fat, are as lean or leaner than
chicken. Look for pork with firm and
finely-grained flesh ranging in color from light gray-pink to a more
rosy hue with a small amount of marbling.
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