| ITALIAN PORK CUTLETS |
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Serves 61 teaspoon CRISCO Oil 6 (4 ounces each) lean, boneless center-cut pork loin slices, 3/4 inch thick 1 can (8 ounces) tomato sauce 1 -1/2 cups sliced fresh mushrooms 1 small green bell pepper, cut into strips 1/2 cup sliced green onion with tops 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 cup water 1 teaspoon cornstarch 1/2 cup (2 ounces) shredded low moisture part-skim mozzarella chesse 2 -2/3 cups hot cooked rice (cooked without salt or fat) Heat oil in large skillet on medium heat. Add meat. Cook until browned on both sides. Add tomato sauce, mushrooms, green bell pepper, onions, Italian seasoning, salt and black pepper. Reduce heat to low. Cover. Simmer 30 minutes or until meat is tender. Combine water and cornstarch in small bowl. Stir until well blended. Add to juices in skillet. Cook and stir until thickened. Sprinkle cheese over meat mixture. Cover. Heat until cheese melts. Serve with rice. |
