PORK CHOP CUTLETS WITH MUSHROOM AND SHERRY|
6 boneless pork cutlets
2 Tbsp. olive oil
golden mushroom soup
Brown 6 cutlets in 2 tablespoons olive oil. Season with
garlic powder, pepper and seasoned salt. Add 1 can undiluted
golden mushroom soup and 1/2 can sherry. Add 1 tablespoon
thyme and simmer 30 minutes until tender. Serve over parsley
sprinkled noodles or rice. Makes 3 to 4 servings.
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