4 slices pork loin, boneless, 2 cm thick (approx. 500g)
½ teaspoon lemon pepper
1 tablespoon vegetal oil
1 cup Paris mushroom, sliced (approx. 90g)
1 can Campbell’s® Cream of Mushrooms (305g)
¼ cup milk
2 tablespoons Chablis, or another dried white wine
1 tablespoon Maille Original Dijon mustard
Season the pork meat with lemon pepper.
Heat the oil in a frying pan at medium-high temperature. Add the meat and cook until both sides brown. Remove the meat from the pan.
Add the mushrooms to the frying pan. Turn to medium temperature. Cook until the mushrooms soften, stirring occasionally.
Mix the soup, milk, wine, and mustard in the frying pan and heat until it boils. Return the pork meat to the pan. Reduce the temperature to low. Cover it and cook for 10 minutes or until the meat is completely cooked.