- 10 minutes
- 22 minutes
- 4 servings (plus leftovers)
- Heat 1 tablespoon butter in large nonstick skillet over medium-high heat, when melted and beginning to brown add mushrooms and onions; cook 10 minutes or until vegetables begin to brown, stirring occasionally. Set aside on separate plate.
- Heat 1 tablespoon butter until melted and beginning to brown, add pork slices; cook 5 to 6 minutes on each side until internal temperature reaches 150oF.; set aside. Reserve 4 pork “steaks” for the “Cheddary Pork and Corn Casserole” recipe.
- Place four remaining pork “steaks” on serving platter. Return mushrooms, any accumulated juices and remaining 1 tablespoon butter to skillet; cook 1 to 2 minutes or until mushrooms are glazed. Season with salt and pepper. Spoon over steaks and sprinkle with parsley.