I tried this recipe but I lessened the baking time to 40min.and fried the pork a bit longer to ensure crispness on the coating.Also,to avoid mushiness I prepared the sauce on stovetop instead of pouring over the meat,adding sauce after baking.I also used different things in the sauce,included fresh mushrooms and a small shallot. Along with only partial mushroom soup,mixed with also chicken soup,and real wine,not cooking wine.I think it cut down on the overwhelming mushroom flavor and balances it out well.It also kept the meat well crunchy outside yet moist inside. With my attempt at the longer cooking time,its just too long,and made them dry.It should be fine to shorten cooking time and still be plenty safe to eat,use a thermometer,Americans tend to cook pork too long out of fear,but its fine for less time in oven. This is a nice simple and easy to make recipe with items that most folks have already.
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I tried this recipe but I lessened the baking time to 40min.and fried the pork a bit longer to...