Pork Baked in Vermouth

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Cooking time: About 20 minutes
Prep time: 70 minutes

Makes: 2 servings

    

Ingredients

• 1 T.      olive oil
• 2           lean pork chops or slices of loin roast
• 8           medium mushrooms
   
• 1/4 t.    black pepper
• 1/4 t.    salt
• 2 T.      catsup
• 8           sage leaves (or 1/2 t. dry sage)
• 2           slices of yellow onion
• 2           slices of tomato
• 1 t.        Worcestershire sauce
• 1/4 t.     dry mustard
• 1/4 t.       paprika
• 2             green olives, cut in half
• 1/4 cup    dry vermouth

    

Directions

1. Fry pork in hot olive oil 5 minutes. Turn pork, add mushrooms, and fry 5 minutes more.

2. Put pork in casserole dish and arrange mushrooms around sides.

3. Salt and pepper pork. Coat with catsup and place sage leaves on top.

4. Top each piece with an onion slice, tomato slice, and cut olive.

5. Sprinkle pork and mushrooms with mustard and paprika.

6. Pour Worcestershire sauce and vermouth into dish around pork and mushrooms.

7. Bake tightly covered 1 hour at 350 deg. F.

 

Modification of recipe by Mrs. Tom Daley in "The Gasparilla Cookbook", Tampa Junior League, 1961

 

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