Recipe by Chef shapeweaver �
I had some fried boneless pork chops that were leftover from a previous meal and also some leftover mixed vegetables that needed to be used up. So, this is what came about after combining these leftover with a few other things. If desired, please feel free to add more of the seasonings.And if you want an even more of a hearty type meal,just use this as a topping over biscuits or mashed potatoes.I made this in a cast-iron skillet, but you can use any type of heavy skillet. Submitted to "ZAAR" on October 25th, 2007
Top Review by morgainegeiser
This was a good recipe to use up leftovers on, unforunately I didn't have enough leftover veggies and had to use some frozen mixed veggies and I believe that made a difference. I also served it over mashed potatoes, I think biscuits might have been a better choice, as it was a little runny for my taste. But had a nice flavor and it was a nice choice for a cold evening.
- 1⁄8 cup vegetable shortening
- 1⁄2 cup chopped sweet onion
- 2 1⁄2 cups cooked pork, cut into small bite sized pieces
- 1 (10 3/4 ounce) can condensed golden mushroom soup
- 1 1⁄4 cups water
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 2 cups leftover mixed vegetables (I used a combo of limas, peas, corn and carrots)
Directions See How It's Made
- In a medium sized bowl, add soup, water, and all seasonings; mix well and set aside.
- Heat shortening until hot but not smoking, in a large skillet over medium heat.
- Place onion and pork in skillet,cook until onion is soft and pork is lightly browned.
- Add soup mixture,and stir until combined.
- Then add vegetables, mixing well; turn heat down and let simmer for up to 30 minutes, stirring occasionally.
- Taste and if at this point necessary, add more seasonings.
- Serve over biscuits or potatoes if desired.