Swiss Pork and Mushrooms
A real kid-pleaser - strips of inexpensive pork smothered in a mushroom sour cream sauce.
- 1 lb (454 g) boneless pork loin chops
- 1 tbsp (15 mL) olive oil
- 1/2 onions, diced
- 2 cups (500 mL) sliced mushrooms
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- 1 pinch pepper
- 1/2 cup (125 mL) light sour cream
- 1/4 cup (50 mL) chicken stock
- 1 tsp (5 mL) lemon juice
- 1 tbsp (15 mL) chopped fresh parsley
Preparation time 10mins
Cooking time 30mins
Adapted from cbc.ca
Cut pork crosswise into thin strips.
In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
Sprinkle with parsley.