PORK CHOPS WITH MUSHROOM GRAVY
Rich and creamy pork chops with mushroom gravy come together in just 30 minutes and all in one-pan. Pan fried pork chops pair perfectly with mushroom gravy in this easy recipe.
Provided by Isabel Laessig
Categories Main
Time 30m
Number Of Ingredients 14
Steps:
- Pat 4 pork chops (bone-in or boneless) dry and season generously with salt and pepper on both sides.
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side (less for boneless). Remove from the pan and set aside.
- Without cleaning the pan, add 1 1/2 cups sliced mushrooms and 1/2 a sliced yellow onion and cook until golden brown and caramelized. Add a little more oil if the pan is too dry.
- Once browned, add 1 Tablespoon all-purpose flour and stir to coat. Cook for 1-2 minutes more.
- Add 1/2 cup chicken broth, 1/2 cup heavy cream, 2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the pan. Whisk gently until it thickens.
- Add salt and pepper to taste, then place the pork chops back into the pan and cover with the gravy. Allow to heat through.
- Plate and spoon gravy over pork chops to serve. Optionally, garnish with 1 Teaspoon each of fresh thyme and parsley.
Nutrition Facts : Calories 392 kcal, Carbohydrate 6 g, Protein 31 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 138 mg, Sodium 255 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK CHOPS IN MUSHROOM GRAVY
This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!
Provided by jb
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
- Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
- Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY
This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!
Provided by HEIDIHELM
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
- Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
- Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g
PORK CHOPS AND MUSHROOM GRAVY
These golden brown pork chops are tender and moist after cooking in a savory gravy.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,
Nutrition Facts : Calories 401 calories, Fat 22g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 907mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
PORK CHOPS & MUSHROOMS
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.
Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
GRAVY BAKED PORK CHOPS
These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.
Provided by JENNIPOO
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
- In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 g
CHOPS WITH MUSHROOM GRAVY
After driving my family crazy trying new recipes, I always return to this standby. These moist, comforting pork chops come out great every time. We love the rich gravy over the chops and mashed potatoes. -Loraine Van Broeck, Geneva, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.
Nutrition Facts :
PORK CHOPS WITH MUSHROOM ONION GRAVY
Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.
Provided by JMD
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
- Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
- Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 5.5 g, Cholesterol 37.1 mg, Fat 9.3 g, Fiber 0.4 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 780.3 mg, Sugar 1.6 g
BONELESS PORK CHOPS AND MUSHROOM GRAVY
I whipped up this recipe tonight while trying to figure out what to do with these pork chops. This is very easy and my two boys loved them. I served them with mashed potatoes and mushrooms. I wasn't quick enough to get a picture!
Provided by Suzanne Valerie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour oil into skillet.
- Season pork chops on both sides with oregano,chopped dried onions,salt,pepper and garlic powder.
- Place pork chops in skillet over medium heat and let cook approx.4 minutes on one side. Turn and let cook approximately 4 minutes on the other side.
- Make mushroom gravy in a bowl then
- remove chops from skillet.
- Add the mushroom gravy into skillet. Cook until thickened then put pork chops and mushrooms back into skillet.
- Turn down to low and cover and let cook until pork chops are done.
Nutrition Facts : Calories 420.8, Fat 26.8, SaturatedFat 6.3, Cholesterol 124, Sodium 121.6, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 41.5
PORK LOIN CHOPS IN MUSHROOM GRAVY
I like to think that this came from my head. Don't remember when I started making this, but it is one of my families favorites. Fairly simple, tasty and a comfort food. With rice, baby peas and a salad you have a great meal. Enjoy!!
Provided by liral
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper chops and brown lightly in canola oil. Do not cook completely.
- Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown.
- Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well.
- Place the pork chops back in the skillet and cover with the gravy mixture.
- Cover skillet loosely and simmer slowly until chops are fully cooked.
PORK CHOPS WITH ONION AND MUSHROOM GRAVY
Make and share this Pork Chops With Onion and Mushroom Gravy recipe from Food.com.
Provided by JimB427
Categories Vegetable
Time 1h15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in heavy pan over medium heat.
- Add pork chops and brown on both sides.
- Remove pork chops and set aside.
- Add onions to pan and cook until limp.
- Sprinkle 1 Tbsp flour over onions and stir until flour starts to brown.
- Stir in 2 cups water and the mushrooms with their liquid.
- Heat to boiling and then reduce to simmering.
- Add 1/2 cup water to 1/4 cup brown gravy mix,mix well and add to water in pan, stirring well.
- Add pork chops to pan, cover and simmer 45 minutes.
- Use the additional water to thin the gravy, if needed.
- Serve over mashed potatoes or rice.
Nutrition Facts : Calories 455.2, Fat 27.1, SaturatedFat 6.5, Cholesterol 124.1, Sodium 507.3, Carbohydrate 9.3, Fiber 1.4, Sugar 1.9, Protein 41.6
CHOPS IN MUSHROOM GRAVY
"Although I love to cook, some days I just don't have a lot of time, so I keep boneless pork chops in my freezer for this quick dinner," explains Karen Ehatt of Chester, Maryland. "My husband and children love the gravy." Tip: "This dish is easy to double if unexpected company drops by," she adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown pork chops and onion in butter until onion is tender. Stir in the soup, milk, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear.
Nutrition Facts : Calories 291 calories, Fat 17g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY
My own concoction. I prefer to use self rising flour because it gives a lighter coating, but feel free to use plain/all purpose flour.
Provided by CulinaryQueen
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in large fry pan.
- Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
- Add garlic and cook 1 minute.
- In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
- With a slotted spoon, remove the veggies from the pan and set aside.
- Brown the chops about 2-3 minutes each side and remove from the pan.
- Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
- Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
- Remove pork to a plate and keep warm.
- Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
- Spoon gravy over chops to serve.
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