Subject: Campbell's Pork with Mushroom Dijon Sauce
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 28 2001 - 19:27:32 EDT
Food for Thought:
Honest bread is very well--it's the butter that makes the temptation.
(Jerrold)
Recipe of the Day:
Campbell's Cream of Mushroom Soup creates pork chop meal magic--and in
just 25 quick minutes!
Campbell's Pork with Mushroom Dijon Sauce
Prep/Cook Time: 25 min.
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 mustard
SEASON 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 mustard
Chablis or other dry white wine (optional)
Lemon pepper seasoning
Sliced mushrooms
Kitchen Clip:
Save time by using pre-sliced packaged mushrooms available in the
produce section. Check for
quality and freshness, making sure that they are not wrinkled or
discolored. If selecting whole
mushrooms, look for medium-sized fresh white mushrooms with smooth,
unblemished, unwrinkled
caps.
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