 | | Directions | - Preheat oven to 350º F.
- Flour, salt and pepper each side of cutlets. In a large skillet over medium heat, add oil and brown pork on each side. Remove browned pork cutlets from skillet and set aside. Lightly brown the mushrooms and onions in skillet.
- Place browned onions and mushrooms in bottom of casserole dish. Place medallions on top of onion and mushroom mixture.
- Mix together cream of mushroom soup, water and Worcestershire. Pour over cutlets.
- Cover and bake 50 to 60 minutes.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: heavy skillet and 1½ quart baking dish
Servings: 4
|  | | Ingredients | | - | | 8 pork cutlets |
| - | | mixture of flour, salt and pepper |
| - | | 8 ounces sliced mushrooms, canned |
| - | | 1/2 cup onion, diced fine |
| - | | 2 tablespoons canola oil, more if needed |
| - | | 1 (10 3/4 oz.) can cream of mushroom soup |
| - | | 4 ounces water |
| - | | 1 teaspoon Worcestershire sauce |
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