Pork De Lite
|Frozen asparagus cuts||10 Ounce (1 package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butterflied pork chops||3⁄4 Pound, cut into 1/8 inch strips|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Cold water||1 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cooking liquid||1⁄3 Cup (5.33 tbs) (from pork and vegetables)|
|Low sodium instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Ground sage||1 Dash|
Unwrap asparagus and place on plate.
Microwave at High for 4 to 6 minutes, or until defrosted.
Place onion in 2-quart casserole.
Microwave at High for 2 minutes.
Stir in pork, asparagus and mushrooms.
Microwave at High for 4 1/2 to 7 1/2 minutes longer, or until pork is no longer pink, stirring after every 2 minutes.
Drain pork and vegetables, reserving 1/3 cup liquid for sauce.
For sauce, in 2-cup measure, blend cornstarch and water.
Stir in milk, 1/3 cup cooking liquid, bouillon, thyme, lemon-pepper and sage.
Microwave at High for 2 1/2 to 4 minutes, or until sauce thickens, stirring 2 or 3 times.
Stir sauce into pork and vegetables.
Microwave at High for 1 minute, if necessary to heat through.