Open-Face Sliced Pork-N-Mushroom Sandwich With Gravy |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This was a yummy meal that I threw together when there wasn't enough cube steak (that's what I made Mark that night) for the both of us for dinner. I have to say, what I made was very tasty. You can use any bread you want. I had mine on a buttered, warmed potato roll. I will post this for one serving, and you can adjust accordingly. (The gravy is simple, and the how to is in the directions.) Ingredients:
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 |
Directions:
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.
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