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

• 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

1. -Preheat oven to 350.
2. 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.
3. Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
4. Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
5. Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
6. Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
7. Poke a few holes to allow steam to escape.
8. Bake for 30 minutes.
9. 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.
10. Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
11. Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.

pork chop, fresh mushrooms, olive oil, italian seasoning, garlic, salt, bread

Taken from www.food.com/recipe/open-face-sliced-pork-n-mushroom-sandwich-with-gravy-162579 (may not work)