| HERBED PORK SAUTÉ |
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4-6 servings1/4 cup all-purpose flour 1/2 teaspoon dried basil leaves 1/2 teaspoon dried marjoram leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 to 1-1/2 pounds butterflied pork chops, cut into thin strips 4 tablespoons CRISCO Oil, divided 1 teaspoon instant chicken bouillon granules 1 teaspoon instant beef bouillon granules 1 cup hot water 1/2 cup coarsley-chopped onion 1/2 cup chopped carrot 1 package (10 ounces) frozen Brussels sprouts Hot mashed potatoes (optional) Mix flour, basil, marjoram, salt and pepper in large plastic food storage bag. Add pork. Shake to coat. Heat 3 tablespoons Crisco Oil in large skillet. Add pork and any remaining flour mixture. Brown over medium-high heat. Remove pork and drippings from skillet; set aside. Dissolve chicken and beef bouillon granules in hot water. Set aside. Heat remaining 1 tablespoon Crisco Oil in large skillet. Add onion and carrot. Sauté over moderate heat until tender. Stir in pork, bouillon mixture and Brussels sprouts. Heat to boiling. Cover. Cook over moderate heat, stirring occasionally, about 10 minutes, or until Brussels sprouts are tender and pork is no longer pink. Serve with mashed potatoes (optional). |
