Tex-Mex Pork and Mushroom Skillet -

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Tex-Mex Pork and Mushroom Skillet

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By Mushroom Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	4
Author Notes:	This recipes comes to us from the mushroom council. It's a really handy recipe in that it plans for leftovers that can then be turned into pork and mushroom chili. Double duty recipes, such as this one, can save you tons of time in the kitchen. They also cut down on the boredom typically associated with leftovers. Click here for the Pork and Mushroom Chili recipe.
Ingredients:	1 package (1.25 ounces) taco seasoning mix 1 1/2 pound boneless pork chops (1/2 inch thick), quartered 2 tablespoons vegetable oil, divided 1 pound fresh white mushrooms, thickly sliced, about 6 cups 1 1/2 cups chopped onions 1 can, 28 ounces, crushed tomatoes 1 can, 4.5 ounces, green chilies 1/2 teaspoons sugar steamed rice
Instructions:	Remove 1 tablespoon of the taco seasoning and set aside. Place remaining seasoning a 1 quart resealable plastic bag. Add several pieces of pork, seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet, heat oil over medium high heat. Add half the pork, cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions and cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes and puree, green chilies, sugar and reserved 1 tablespoon of taco seasoning mix. Bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, stirring occasionally, until pork is just tender, about 10 minutes. Serve over steamed rice. Save leftovers to make Pork and Mushroom Chili.