Pork Normandy
- 1 ts Oil
- 8 Pork loin medallions or
- -chops (up to 10)
- 1 c Cream of mushroom soup
- 1/2 c Apple juice
- 1 md Apple; chopped
- 1/2 c Sliced celery
- 1/4 ts 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, Setp.2'97 by
bobbi744@sojourn.com
Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart
on Sep 02, 1997
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, Setp.2'97 by
bobbi744@sojourn.com
Recipe by: Unknown Posted to KitMailbox Digest by Roberta Banghart
