Boneless Pork Chops With Mushrooms Thyme Recipes

PORK CHOPS IN GARLIC MUSHROOM SAUCE

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.

PORK CHOPS WITH MUSHROOMS AND ONIONS

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

PORK CHOPS AND MUSHROOM GRAVY

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.,

PORK CHOPS & MUSHROOMS

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.

PORK CHOPS WITH MUSHROOM SAUCE

Steps:

• For the chops:.
• Mix salt, paprika and pepper in a small bowl, rub onto chops.
• Heat oil& butter (or Pam) in a large skillet over medium-high heat.
• Brown chops 3 minutes per side.
• Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
• (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
• Mushroom Sauce.
• Melt butter over medium heat.
• Add onion and garlic, saute until translucent, about 4 minutes.
• Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
• (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
• Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
• Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
• (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
• Most of the chop cook time was pretty passive, but the sauce was more active.

BONELESS PORK CHOPS WITH MUSHROOM & THYME

Steps:

• 1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 - 3 minutes per side. Transfer to serving plate; tent with foil to keep warm. 2. Swirl oil into the pan, add shallot and cook, stirring until soft, about 30 seconds. Add mushrooms, and cook stirring occasionally, unitl they soften and begin to brown, about 2 minutes. Add stock and cook for 15 second. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the suace is thickened and slightly reduced, 1 - 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

BONELESS PORK CHOPS WITH MUSHROOMS AND THYME

Steps:

• Sprinkle pork chops with salt and pepper.
• Coat a big nonstick skillet with cooking spray; place over medium heat.
• Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
• Transfer to 2 serving plates; tent with foil to keep warm.
• Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
• Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
• Add in vermouth and cook 15 seconds.
• Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
• Spoon sauce over chops and serve.