Open-Face Sliced Pork-N-Mushroom Sandwich With Gravy

Total Time
5 mins
40 mins

This was a yummy meal that I threw together when there wasn't enough cube steak (that's what I made Mark that night) for the both of us for dinner. I have to say, what I made was very tasty. You can use any bread you want. I had mine on a buttered, warmed potato roll. I will post this for one serving, and you can adjust accordingly. (The gravy is simple, and the "how to" is in the directions.)

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  1. -Preheat oven to 350.
  2. Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
  3. Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
  4. Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
  5. Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
  6. Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
  7. Poke a few holes to allow steam to escape.
  8. Bake for 30 minutes.
  9. A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
  10. Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
  11. Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.