View Full Version : Tex-Mex Pork and Mushroom Skillet

Kitchen Witch
October 12th, 2005, 03:50 PM
Tex-Mex Pork and Mushroom Skillet

1 (1.25 ounce) package taco seasoning mix
1 1/2 pounds boneless pork chops (1/2-inch thick) -- quartered
2 tablespoons vegetable oil -- divided
1 pound fresh white mushrooms -- thickly sliced (about 6 cups)
1 1/2 cups chopped onions
1 (28-ounce) can Crushed Tomatoes In Purée
1 (4.5 ounce) can chopped green chilies
1/2 teaspoon sugar
Steamed rice

Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1-quart resealable plastic bag. Add several pieces of pork; seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet heat oil over medium-high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes, green chilies, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally. Serve half of the mixture over steamed rice. Reserve remaining mixture for use in Pork and Mushroom Chili (see recipe).