pork normandy
- Categories
- Apples
- Pasta/noodl
- Pork
- Yield
- 5 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Oil |
| 8 | Pork loin medallions or chops (up to 10) |
| 1 cup | Cream of mushroom soup |
| ½ cup | Apple juice |
| 1 medium | Apple; chopped |
| ½ cup | Sliced celery |
| ¼ teaspoon | Thyme |
| Noodles or French bread |
In skillet in oil brown pork. Stir in soup, apple juice, apple, celery and thyme. Reduce heat to Low. Cover and simmer for 30 or more minutes until meat is tender, stirring occasionally. Can make sauce into gravy and serve with noodles or over bread. NOTES : Easy and delicious. MC formatting and posted on Kitmailbox, Setp⅕'97 by bobbi744@...
Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Sep 02, 1997
Similar recipes
- Barb's chicken with apples, onions and cream (normandy)
- Breast of chicken normandy
- Carrots normandie
- Chicken normandy
- Fish soup normandy
- Le poirat (normandy pear pie)
- Lobster, normandy style (homard a la normande
- Lobster~ normandy style (homard a la normande
- Normandie coquilles st jacques
- Normandy chicken
- Normandy chicken with apples
- Normandy pheasant - france
- Normandy pork
- Normandy-style meat loaf
- Normandy-style pork with calvados glazed apples
- Pheasant normandy
- Seitan a la normandie
- Shrimp and scallops normandy
- Sole normandy
- Veal cutlets normandy
Random recipe of the day
Follow us
