 | | Directions | | Preheat oven to 350º F.
Flour, salt and pepper each side of medallions. In a large skillet over medium heat, add oil and brown medallions on each side. Remove browned medallions 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 medallions.
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 medallions |
| - | | 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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