Toppings (optional): coarsely chopped parsley
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Wok, heat 1⁄2 tbsp oil over medium-high heat. Meanwhile, slice pork into 4 steaks; season with salt and pepper. Add to pan and fry until browned, 3–4 min per side. Place on a plate; cover and keep warm.
- Add remaining 1⁄2 tbsp oil to wok. Add mushrooms and sauté until lightly brown, 3 min.
- Meanwhile, in a bowl, whisk together seasoning and milk. Once mushrooms have browned, add milk mixture. Bring to a boil, then reduce heat and return pork to pan. Cover; simmer until meat is cooked through, about 4 min, turning once.
- Divide pork between plates; spoon sauce on top, add parsley if desired.
To get a golden-brown sear on the pork, first pat meat dry with paper towel. When cooking, resist the urge to move it around or flip it too early. It will naturally release from the pan when it’s ready (about 3–4 min), then flip and don’t fiddle around with it.
Serve with 1⁄2 cup mashed potatoes and 1 cup steamed vegetables.
Per serving: Calories 320, Fat 17 g (Saturated 5 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 300 mg, Carbohydrate 13 g (Fiber 1 g, Sugars 1 g), Protein 29 g.
20 min
4 servings
$3.12/serving
Toppings (optional): coarsely chopped parsley
20 min4 servings$3.12/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Wok, heat 1⁄2 tbsp oil over medium-high heat. Meanwhile, slice pork into 4 steaks; season with salt and pepper. Add to pan and fry until browned, 3–4 min per side. Place on a plate; cover and keep warm.
- Add remaining 1⁄2 tbsp oil to wok. Add mushrooms and sauté until lightly brown, 3 min.
- Meanwhile, in a bowl, whisk together seasoning and milk. Once mushrooms have browned, add milk mixture. Bring to a boil, then reduce heat and return pork to pan. Cover; simmer until meat is cooked through, about 4 min, turning once.
- Divide pork between plates; spoon sauce on top, add parsley if desired.
To get a golden-brown sear on the pork, first pat meat dry with paper towel. When cooking, resist the urge to move it around or flip it too early. It will naturally release from the pan when it’s ready (about 3–4 min), then flip and don’t fiddle around with it.
Serve with 1⁄2 cup mashed potatoes and 1 cup steamed vegetables.
Per serving: Calories 320, Fat 17 g (Saturated 5 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 300 mg, Carbohydrate 13 g (Fiber 1 g, Sugars 1 g), Protein 29 g.
