Tender pork medallions are quickly sauteed and then simmered in asparagus soup for a creamy, satisfying and incredibly quick meal. Serve it over rice to soak up all the sauce.
INGREDIENTS (for 8 servings):
- 3 pounds pork medallions, each about 1/3 inch thick
- 2 (10.75 ounce) cans cream of asparagus soup
In a large skillet saute pork until browned on both sides. Add soup, coating the meat well. Cover skillet and reduce heat. Let simmer over very low heat for 30 minutes.