When my dad was in the Army, he got paid once a month, and once a month my mom went grocery shopping. I could always tell when the end of the month was near by surveying the frig and pantry. Nothing was left from the earlier grocery trip but varied odds and ends: a tin of anchovies, a jar of kimchi, a can of beets, a container of Spam, and half a jar of peanut butter. Mom always managed to make a tasty meal from whatever assorted foods were left. Many of these recipes actually become standard fare.
This is one of those dishes that’s created with what’s on hand in the frig or pantry. My mom came up with this recipe one day when she thought she was defrosting leftover ham, but she found out it was a pork roast shortly before cooking. The pork, chicken broth, and the had-to-use-mushrooms-before-they-rotted are the key ingredients in this dish. We use onions and garlic in just about everything we cook, so finding a use for them was no problem.
Pork With Mushroom and Onion Gravy Recipe
- 1 pound pork cubed
- 3 cloves of garlic chopped
- 1 onion diced
- 1 pound mushrooms
- 3-4 tablespoons olive oil
- 1½ tablespoons cornstarch
- 2 cups chicken broth
- Salt and pepper to taste
- In a large skillet, sauté the garlic and onions in one tablespoon of olive oil just until soft, about 3-4 minutes. Remove from pan and set aside.
- Add the remaining olive oil and sauté the mushrooms for 8-10 minutes. Remove, and set aside.
- Salt the pork and add to the pan and sauté for 2 minutes, turn and sauté for 2 more minutes.
- Add the garlic, onions, and mushrooms to the pan with the pork. Add 1½ cups of the chicken broth to the pork mixture. Mix the cornstarch with the remaining one half cup of broth, add to the pork mixture and bring to a boil. Reduce heat to simmer, cover and simmer for 15 minutes. Serve over rice, noodles or mashed potatoes. Also makes a great open faced sandwich.