Boneless Pork With Mushrooms Recipe

• 4 tbsp. olive or possibly corn oil
• 5 ounce. sweet vermouth
• 3-5 ounce. water
• 1 1/2 pound pork cutlets, 1/2 inch thick, cut into 1 1/2 x 3/4 inch strips (use the butt cut of the pork)
• 1/2 teaspoon garlic pwdr
• 1 1/2 teaspoon parsley
• 1 teaspoon salt
• 1/2 teaspoon grnd black pepper
• 12 ounce. mushrooms, sliced

1. Use 12 inch skillet, large sufficient for all ingredients.
2. No cover needed, now.
3. Place in oil, 3 ounces vermouth, 3 ounces water and meat.
4. Add in the garlic, parsley, salt, and pepper.
5. Heat on medium-high heat and cook for 10 min, stirring often.
6. Add in 2 ounces vermouth and slower heat to medium.
7. Cook for 15 min, stirring often.
8. Add in the mushrooms and mix well.
9. Cover the pan and cook for 3 min, remove the cover, lower heat to low and cook an additional 2 min, stirring often.
10. Remove and serve over rice.
11. Makes 4-6 servings.

olive, sweet vermouth, water, pork cutlets, garlic, parsley, salt, grnd black pepper, mushrooms

Taken from cookeatshare.com/recipes/boneless-pork-with-mushrooms-30139 (may not work)