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Pork Casserole with Tomato and Mushroms
by Sam Moody
serves: 2
 
Ingredients:
  2 tablespoons   olive oil
  4   certer-cut boneless pork chops, sliced against the grain into 3 pieces
  1 medium   onion, chopped
  2 cloves   garlic, minced
  1 medium   tomato, chopped
  1/2 cup   sliced button mushrooms
  1/4 cup   chicken stock
    salt and pepper to taste
  1/4 cup   Kalamata or Gaeta olives (optional)
  1/2 cup   sour cream
Directions:
  Heat the oil in a large, heavy skilled over medium-high heat until hot but not smoking. Add the pork pieces and saute for 3 minutes on heach side. Remove the pork shops to a plate.

Add the onion to the skilled ad saute for 3 minutes, stirring occasionally, add the garlic, tomato, mushrooms, chicken stock, salt, and pepper, and bring to a boil.

Return pork chops to the skillet. Lower heat, cover, and simmer for 15 minutes, stirring occasionally. Uncover, stir in the olives, if using, and slowly add the sour cream. Simmer for another 5 minutes. Serve immediately.