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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Serve with salad and you have a meal. Ingredients:
1 tablespoon olive oil |
2 tablespoons flour |
4 pork steaks, about 1/2 inch thick |
10 small potatoes, cut in 1 inch chunks |
1 cup baby carrots |
1/2 cup onion, chunked |
1/3 cup parmesan cheese, shredded |
10 3/4 ounces cream of chicken soup |
1/4 cup mixed mushrooms, sliced drained |
3 tablespoons lemon juice |
2 garlic cloves, minced |
1/2 teaspoon garlic salt |
4 teaspoons worcestershire sauce |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup water |
2 chicken bouillon cubes |
Directions:
1. Heat olive oil in large skillet.
2. Flour pork steaks and brown in hot oil.
3. Reduce burner to medium.
4. Add potatoes, carrots, and onions. I like to brown them a bit.
5. In the meantime, put into a small bowl, parmesan, soup, mushrooms, lemon juice, garlic, garlic salt, Worcestershire, thyme, pepper, water, and chicken bouillon cube; mix together and add to skillet.
6. Heat to boiling, reduce heat to low, cover, and simmer until potatoes are tender, 50 to 60 minutes. Check on about halfway through-stir, flip meat over.
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