Product Recipes
- 10 pork butterfly halves, cut 1/2inch thick
- 1 tbsp butter or margarine
- 1 can cream of celery soup
- 1 small can mushrooms with liquid
- 3/4 cup Riesling wine (any type will work)
- 1/2 cup water
- salt, white pepper and garlic salt to taste
- 1 tbsp dried Italian Seasoning Mixture
- Preheat oven to 350° F.
- Brown pork butterflies on both sides in margarine in an skillet.
- Arrange butterflies in dutch oven.
- Sprinkle Italian herbs over the top of the pork chops.
- Bake at 350° F for 2 hours, covered.
- In a bowl make gravy mixture; mix celery soup, mushrooms with liquid, wine and water.
- Add salt, white pepper and garlic salt to taste.
- Heat gravy mixture and pour over pork chops when ready to serve.
