Open-Face Sliced Pork-N-Mushroom Sandwich With Gravy - cooking recipe

Ingredients
    1 boneless pork chop
    4 -5 large fresh mushrooms, sliced
    2 tablespoons olive oil
    1/2 teaspoon italian seasoning
    1/4 teaspoon garlic powder
    salt and pepper
    2 slices of warmed bread or 2 slices rolls, buttered
Preparation
    -Preheat oven to 350.
    Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
    Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
    Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
    Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
    Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
    Poke a few holes to allow steam to escape.
    Bake for 30 minutes.
    A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
    Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
    Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.

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