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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When time is of the essence, try this swift meal-in-one from Audra LeGay. The Grand Junction, Colorado reader serves a lightly sauced combination of pork, mushrooms, zucchini and tomato over a bed of cooked rice. Ingredients:
5 tablespoons king arthur unbleached all-purpose flour, divided |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound boneless pork, cubed |
5 tablespoons butter, divided |
1 tablespoon olive oil |
1 medium onion, halved and sliced |
2 celery ribs, sliced |
1/2 cup sliced fresh mushrooms |
1 medium zucchini, halved and sliced |
1 medium tomato, diced |
1-1/2 cups chicken broth |
1 tablespoon balsamic vinegar |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine 3 tablespoons flour, Italian seasoning, salt and pepper. Add pork; seal bag and shake to coat. In a large skillet over medium-high heat, brown pork in 3 tablespoons butter and oil; remove and keep warm.
2. In the same skillet, saute the onion, celery and mushrooms in remaining butter for 5 minutes. Add pork and zucchini; saute until meat juices run clear and vegetables are tender.
3. Stir in the tomato. Place the remaining flour in a small bowl; stir in the broth and vinegar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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