1 pound lean pork loin
1 pound sirloin steak, cut into 1 inch cubes
1 (8 ounce) can tomato soup
1 (8 ounce) can lobster broth
1 (10 ounce) package frozen chopped spinach, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen sliced mushrooms
2 tablespoons lemon juice
2 teaspoons dried basil
1 tablespoon dried parsley
3 tablespoons butter, melted
1 tablespoon olive oil
1/2 cup tomato paste
Place pork in a large resealable plastic bag with a handle or strap. Twist bag and secure with a string or twine. Transfer pork to refrigerator.
Place steak in plastic bag with handle or strap. Wrap bag in aluminum foil. Fry 15 minutes on each side or until pink. Remove from marinade. Seal bag and tear open.
In a separate plastic bag, combine tomato soup, lobster broth, chicken broth, bouillon cubes, mushrooms, lemon juice, basil, parsley and butter. Heat in large skillet over medium heat. Add olive oil and stir gently. Return meat and vegetables to marinade; reduce heat to medium-low. Cover and refrigerate for 1 hour, turning during last 10 minutes of cooking.
Stir cooked chicken into marinade; stir gently. Cover and refrigerate marinade for 30 minutes.
In a large bowl, mix cream of mushroom soup, cream of mushroom soup, cube chicken, spinach, cream of mushroom soup, mushrooms, lemon juice, basil, parsley, butter and butter until well blended. Serve marinated pork chops over rice, noodles or pasta.
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