Antlurz
05-06-2006, 07:49 AM
This is one I came up with years ago, and we make it often. Terrific flavor and simple to the max. Don't try to dress it up till you have tried it just like this. You will be amazed at the flavor. I've been making it this way for fifteen or twenty years, and have no desire to "dress it up"....
You need to use the biggest skillet you have, with a cover to fit. Throw a couple or three pork steaks, chops, or whatever pork you have in, and sear it lightly on both sides. Not "brown" it per se, but just enough to seal the pores. "grey" it if you will...
Then, open a couple of cans of mushroom soup and pour in. (no water) and stir it around. Then, you simmer it until the pork is getting tender with a lid on it to keep it from evaporating. Stir it from time to time to avoid sticking. The mushroom soup will take on a gravy consistancy as it simmers. Likely, it will take an hour or more to get the pork cooked al dente. You want the meat on the verge of falling apart. I keep the mushroom "soup" at a very mild bubbling temperature. It cooks the pork without drying things out... It should remain covered unless you are stirring it. the little bit of steam helps cook and tenderize the pork...
When the pork is just begining to reach fork tender, dump in a can of French style green beans and mix them into the conglomeration.
Make up some mashed potatoes. If you want to go with the original way, be my guest, but instant taters do just fine here.
When the pork is fork tender, you are done. The mushroom soup and beans make a terrific gravy for the taters,and the meat should fall off your fork.
I would be very surprised if you think you need any seasoning save maybe some salt. This simple dish is delicious. The cooked juices from the pork, mixed with the mushroom soup gives you a fantastic flavor.
A complete meal. You'll likely want seconds and won't believe something so obscenely simple can have so much flavor!!!!.
Ron
You need to use the biggest skillet you have, with a cover to fit. Throw a couple or three pork steaks, chops, or whatever pork you have in, and sear it lightly on both sides. Not "brown" it per se, but just enough to seal the pores. "grey" it if you will...
Then, open a couple of cans of mushroom soup and pour in. (no water) and stir it around. Then, you simmer it until the pork is getting tender with a lid on it to keep it from evaporating. Stir it from time to time to avoid sticking. The mushroom soup will take on a gravy consistancy as it simmers. Likely, it will take an hour or more to get the pork cooked al dente. You want the meat on the verge of falling apart. I keep the mushroom "soup" at a very mild bubbling temperature. It cooks the pork without drying things out... It should remain covered unless you are stirring it. the little bit of steam helps cook and tenderize the pork...
When the pork is just begining to reach fork tender, dump in a can of French style green beans and mix them into the conglomeration.
Make up some mashed potatoes. If you want to go with the original way, be my guest, but instant taters do just fine here.
When the pork is fork tender, you are done. The mushroom soup and beans make a terrific gravy for the taters,and the meat should fall off your fork.
I would be very surprised if you think you need any seasoning save maybe some salt. This simple dish is delicious. The cooked juices from the pork, mixed with the mushroom soup gives you a fantastic flavor.
A complete meal. You'll likely want seconds and won't believe something so obscenely simple can have so much flavor!!!!.
Ron