My sister, Susie, made a chicken version of this minus the mushroom cream sauce. So I thought why not do a take on the traditional green bean casserole, since it uses several of the same components. My kids loved the pork as is and if you don’t have time to make the sauce feel free to omit it. Also you can substitute chicken for the pork. The cream sauce is deceptively delicious, but low in fat because 98% fat free cream of mushroom soup is being used instead of cream. So feel free to indulge without the guilt! Serves 4.
4 boneless pork loin chops or chicken
1/2 cup of egg beaters or 2 eggs beaten mixed with 1 tablespoon of water
1 – 6 oz. container of French’s brand Fried Onions crushed
3 tablespoons of olive oil
1 – 8 oz. package of button mushrooms cleaned and sliced
2 shallots minced
3 garlic cloves crushed through a garlic press
1 cup of white wine
1 10 oz. can of Campbell’s brand 98% Fat Free Cream of Mushroom Soup
Dredge the pork in the eggs and then into the crushed onions (make sure to press the pork into the onions to coat), and place on a baking sheet lined with foil or sprayed with non-stick cooking spray. Place in a preheated oven at 400 degrees for 15 – 20 minutes flipping half way. Cooking times will vary depending on the thickness of the pork.
Make the sauce while the pork is baking. In a medium to large cast iron skillet or regular skillet add the olive oil and the mushrooms and sauté over medium high heat until they begin to release their liquid. Add shallots and sauté. Add garlic and sauté for about 30 seconds. Add the white whine and reduce by half, about 5 – 10 minutes. Stir in cream of mushroom soup. Add more white wine if sauce is too thick. Cook for about 5 minutes or until ingredients have been blended. Plate and divide sauce among plates or serve sauce on the side. Round out the meal with fresh steamed green beans as shown and Classic Mashed Potatoes.
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Franciscan Chardonnay Vintage 2006 (Napa Valley, California), Bogle Vineyards Chardonnay (California), Flensburger Brauerei Gold Premium Lager Beer (Germany) or Michelob® Pale Ale Dry Hopped.