Angela Patton of McPherson created this first place winning recipe for the Kansas State Fair. Serve with a tossed salad and crusty French bread.

Cutlets in Mushroom Sauce

1 pound boneless pork loin cutlets, thinly sliced, fat trimmed
3/4 ounce dried mushroom medley*
3/4 cup all-purpose flour
Fresh ground pepper
1 (6-ounce) jar marinated artichokes, drained and cut in half
1 (16-ounce) jar Alfredo sauce
1/3 cup water
3/4 pound fettuccine, cooked
Nonstick cooking spray

1. Soak mushrooms according to package directions; drain and slice.
2. Pour flour into a large zip-top bag and season with pepper. Place cutlets in bag and shake gently to coat. Remove from bag and shake off excess flour.
3. Spray a medium skillet with nonstick cooking spray and heat over medium heat. Cook cutlets in hot pan until lightly browned on each side (about 3 to 4 minutes per side, depending on thickness).
4. Add cut-up artichokes and mushrooms. Pour Alfredo sauce evenly over ingredients. Pour 1/3 cup water into Alfredo sauce jar, recap and shake. Pour into skillet. Cook, stirring occasionally, until heated through (about 10 minutes).
5. Serve over fettuccine.

Makes 6 servings.

Nutritional Information Per Serving (1/6 recipe): Calories: 504 calories;Protein: 25 grams; Fat: 23 grams; Sodium: 1554 milligrams; Cholesterol: 84 milligrams; Saturated Fat: 6 grams;Carbohydrates: 53 grams; Fiber: 3 grams

Recipe provided courtesy of Pork, Be Inspired®.