Pork a la King
Use leftover pork roast in this traditionally chicken dish. Comfort food to warm up after a day outside. Serve with apple salad.
2 cups (fully-cooked) roast pork loin, cubed
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3 tablespoons green pepper, diced
1 (3-ounce) jar button mushrooms, drained
1 (2-ounce) jar pimiento, diced, drained
1 cup frozen peas, thawed
1/4 teaspoon thyme, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Toast, biscuits, corn bread or waffles for accompaniment (optional)
- In large heavy saucepan, melt butter; blend in flour, whisk in milk and cook, stirring constantly, until thickened.
- Stir in vegetables and seasonings; gently stir in pork and warm through, stirring gently.
- Serve over toast, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.