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Ingredients Jump to Instructions ↓

  1. 3 pounds pork medallions, each about 1/3 inch thick 2 (10 3/4 ounce) cans cream of asparagus soup

Instructions Jump to Ingredients ↑

  1. In a large skillet saute pork until browned on both sides. Add soup, coating the meat well. Cover skillet and reduce heat. Let simmer over very low heat for 30 minutes.

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