Ingredients
-
1
-
1
-
1/2
-
2
-
2
-
1/4
-
1
-
1/2
-
1/4
-
1
-
-
-
-
-
Directions
Swiss Pork and Mushrooms, A real kid-pleaser – strips of inexpensive pork chops smothered in a mushroom sour cream sauce., Soooo tender and the sauce is wonderful. We truly enjoyed this dish and will be making it again soon. Served alongside some polenta and a salad. YUM!, Yum! This reminded me of beef stroganoff but with tender pork instead. We enjoyed this over some egg noodles and thought it was great comfort food. The only change I made was to add some umami seasoning from Trader Joe’s because I forgot to add salt and pepper to flavor the pork and thought it needed a little more flavoring. At that point, I could have added the salt and pepper to the finished product, but I thought it would be a good time to try my new spice. it worked beautifully with this dish!
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Steps
|
1
Done
|
Cut Pork Crosswise Into Thin Strips. |
|
2
Done
|
in Large Nonstick Skillet, Heat Oil Over Medium-High Heat; Stir-Fry Pork, in Batches, For 2 to 3 Minutes or Until Browned but Still Slightly Pink Inside. With Slotted Spoon, Transfer to Plate. |
|
3
Done
|
Add Onion, Mushrooms, Garlic, Salt and Pepper to Pan; Cook Over Medium Heat, Stirring Occasionally, For About 10 Minutes or Until No Liquid Remains. |
|
4
Done
|
Return Pork to Pan. Stir in Sour Cream and Stock; Cook, Without Boiling, For 1 Minute or Until Hot. Stir in Lemon Juice. |
|
5
Done
|
Sprinkle With Parsley. |
