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