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Ingredients
- 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
Directions
- Use 12 inch skillet, large sufficient for all ingredients. No cover needed, now. Place in oil, 3 ounces vermouth, 3 ounces water and meat. Add in the garlic, parsley, salt, and pepper. Heat on medium-high heat and cook for 10 min, stirring often. Add in 2 ounces vermouth and slower heat to medium. Cook for 15 min, stirring often. Add in the mushrooms and mix well. Cover the pan and cook for 3 min, remove the cover, lower heat to low and cook an additional 2 min, stirring often. Remove and serve over rice. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 134 | 51% |
| Total Fat 14.93g | 19% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 433mg | 18% |
| Potassium 576mg | 16% |
| Total Carbs 5.34g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.81g | 2% |
| Protein 21.1g | 34% |
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