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
- -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.
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)