1.Heat 1 tablespoon butter in large nonstick skillet over medium-high heat; when melted and beginning to brown, add mushrooms and onions; cook 10 minutes or until vegetables begin to brown, stirring occasionally. Set aside on separate plate.
2. Heat 1 tablespoon butter. When melted and beginning to brown, add pork slices; cook 5 to 6 minutes on each side until internal temperature reaches 150°F; set aside. Reserve 4 pork “steaks” for the Cheddary Pork and Corn Casserole recipe.
3. lace 4 remaining pork “steaks” on serving platter. Return mushrooms, any accumulated juices and remaining 1 tablespoon butter to skillet; cook 1 to 2 minutes or until mushrooms are glazed. Season with salt and pepper. Spoon over steaks and sprinkle with parsley.
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Directions
1.Heat 1 tablespoon butter in large nonstick skillet over medium-high heat; when melted and beginning to brown, add mushrooms and onions; cook 10 minutes or until vegetables begin to brown, stirring occasionally. Set aside on separate plate.
2. Heat 1 tablespoon butter. When melted and beginning to brown, add pork slices; cook 5 to 6 minutes on each side until internal temperature reaches 150°F; set aside. Reserve 4 pork “steaks” for the Cheddary Pork and Corn Casserole recipe.
3. lace 4 remaining pork “steaks” on serving platter. Return mushrooms, any accumulated juices and remaining 1 tablespoon butter to skillet; cook 1 to 2 minutes or until mushrooms are glazed. Season with salt and pepper. Spoon over steaks and sprinkle with parsley.