Skillet Country Ribs in Chili-Mustard Sauce

[Gaelen]

I've made this in a crockpot (pork goes in first, followed by vegetables and liquids, cook for 3 hours on high), but today I made it in a deep (chicken fryer) skillet on the top of the stove. It would work as well in a deep skillet or in a DO on either campfire or camp stove. It's quick, the way I like my camping meals--prep to table in under 30 minutes. Enjoy!

Skillet Country Ribs in Chili-Mustard Sauce

Recipe By : Gaelen
Serving Size : 4 Preparation Time : 30 minutes
Categories : skillet meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless pork country style ribs (or pork sirloin chops)
1/2 cup chopped onion
4 cloves garlic -- sliced
1/2 cup sliced mushrooms
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage -- finely shredded
1/4 teaspoon cayenne
1/2 teaspoon smoked chili powder (I used smoked poblano chiles, ground)
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1 tablespoon extra virgin olive oil
1 1/4 cups Campbells Low Sodium Cream of Mushroom
Soup

Heat the extra virgin olive oil in a deep skillet or chicken fryer. Stir
in the chopped onion and sliced garlic, and fry 3-5 minutes or until
onions are softened.

Roughly cube the pork. If you can't get 'country style boneless ribs,' you can also use
boneles pork chops. Put the cubed pork into the hot skillet with the
onions. Stir in the chopped fresh herbs and sliced mushrooms, and brown
the pork on all sides.

When the pork is browned, reduce the heat and add the worcestershire
sauce, dijon mustard and cream of mushroom soup to the pan. Add in the
cayenne and smoked chili powder. Stir to coat all the pork thoroughly, cover and
simmer 15 minutes or until the pork is tender and just cooked through.

Remove the cover and continue to simmer 5-10 minutes or until sauce is
thickened. Serves four.