Creamy Mushroom Soup Japanese Style Creamy Mushroom Soup
You can drink it as soon as you open it, and you can use it to cook spaghetti or other food. It is convenient and fast.
Pan-fried pork chop with linguine spaghetti spinach cream mushroom sauce
Half box of Japanese cream and mushroom soup
2 boneless pork chops
Half bowl of spinach
Fresh cream/1/2 cup of fresh milk
1 tbsp soy sauce
1 teaspoon salt and pepper
1/2 teaspoon of sugar
1 tablespoon cornstarch
1. Wash the pork chops first, pat them loose with the back of a knife, add the marinade and marinate for 10 minutes.
2. Heat up a frying pan with oil, fry the pork chops over medium-high heat until golden on both sides and serve.
3. Boil 1 liter of water, add the linguine and cook for 10-12 minutes. Put in the water and mix in a little olive oil for later use.
4. Boil the Japanese-style cream mushroom soup, add spinach and cook, add fresh cream and chopped cheese, mix well until the sauce thickens. Add pork chop and drizzle on the spaghetti, serve.
|- Saturated Fat||0.5g|
|- Trans fat||0.0mg|
|- Dietary Fibre||0.0g|
While we are working hard to provide the best possible information, ingredients and nutrition facts are subject to change at any time at the manufacturer's discretion. It's always a good idea to refer to the product packaging for the most complete and up-to-date information.
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