• 1 k boneless Monterey porkchops
• 2 tsps rock salt
• 1 tsp pepper
• 1/4 tsp each McCormick basil & oregano
• 1/2 cup all-purpose flour
• 1/2 cup each Magnolia Gold Butter & Top Choice canola or corn oil
• 1 cup Top Choice whole button mushrooms
• 1 (290 gms) Campbell's Cram of Mushroom Soup mixed with
• 1 cup Magnolia Freshmilk
• 1 big pack French Baker Honey Loaf Bread
• 1/4 cup parsley or fresh basil leaves, chopped

Prepare pork: pound chops with a meat mallet to spread; slice into 1" wide long strips. Put in a bowl with salt, pepper, basil and oregano; mix well. Toss in flour.

Heat butter and oil in a 12" saute pan over a Panasonic electric stove. Add half of the pork and cook until brown. Set aside on a plate. Cook remaining half.

On the same pan, add Campbell's milk mixture. Stir until boiling, mix with pork.

Put meat mixture on lettuce and bread-lined plate. Garnish with chopped parsley or basil leaves.

Serves 6 to 8.