Herbed Pork with Sauteed Wild Mushrooms

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Herbed Pork with Sauteed Wild Mushrooms

Cooking Light, July 2002
Okay so I’m revisiting this… Cause I made it again this week. It just keeps getting better and better each time I make it. I did the chicken broth but did increase the amount and the cornstarch to make the sauce thick. I didn’t overpower the pork with the steak steasoning. I used a TON of mushrooms and let it simmer for a while before putting the pork back in. It’s starting to grow on me…





So, I thought I knew the directions when I started this, but didn’t. I cooked the pork first, then the shrooms, then added everything to the pan. I don’t think it makes THAT much difference. It doesn’t make a lot of “sauce.” I doubled the broth (which I think next time I’ll use beef) and doubled the cornstarch. It wasn’t thick.



I used Penzeys Chicago Steak Seasoning and their French Thyme for the spices. That made the sauce and chops really good. Could have used some black pepper and a dash of salt, which I didn’t add. I always forget to add those things. It would be REALLY tasty with some porcinis in there, but *pout* we don’t have any round these parts. We served it with wide egg noodles.



It was quick to make and rather tasty, so I’m sure we’ll make it again sometime.




Yeah, I’m a blogger slacker! This was okay. The picture looks better than I thought it was going to taste. I used Penzeys Chicago Steak Seasoning. I think it was a little overpowering. I didn’t get to taste the mushrooms all that much. The sauce was just that…sauce. I thought the mushrooms would add more flavor to it, but they didn’t really. I don’t know if I’d make this again. Measuring cups and spoons



Knife Cutting board


Large nonstick skillet




Cutting board


Measuring cups and spoons


Large nonstick skillet


Wooden spoon


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