You know what’s the difference between sauce and gravy? Usually about $10 on the menu!
Pork Cutlets with Mushroom Sauce
Easy, delicious, and not too expensive
Ingredients
- 1½ pounds pork cutlets
- 2 Tbs oil
- 1 4 oz can mushroom stems and pieces
- 1 10.5 oz can cream of mushroom soup
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Cut the pork cutlets into serving sized pieces.
- Heat the oil in a pan over medium heat. While the oil is heating, salt and pepper both sides of the pork cutlets.
- Brown the cutlets in batches, removing the browned pieces to a bowl.
- Once all the cutlets have been browned and a good fond has developed in the pan, add the liquid from the canned mushrooms to deglaze the pan.
- Add the soup and mushrooms and stir to combine.
- Nestle the pork pieces in the soup, making sure they are covered with the soup mix
- Cover the pan, and simmer over medium low heat for 20-30 minutes until the pork is tender. Serve.
