Fried Pork Chops With Mushroom Gravy Recipes

FRIED PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. In a Dutch oven, pour vegetable oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°. In a shallow dish, stir together 1/2 cup flour and 1/2 teaspoon salt. Place beaten eggs and bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture, shaking off excess. Dip chops in egg, letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil for 6 to 8 minutes per side or until golden brown and cooked through. Transfer chops to prepared rack, and place in oven to keep warm. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes or until mushrooms have released their liquid. Sprinkle in remaining 3 tablespoons flour; cook, stirring constantly, for 1 minute. Stir in broth, remaining 3 ingredients, and remaining ½ teaspoon salt; cook, stirring frequently, for 8 minutes or until thickened. Serve mushroom sauce over pork chops. Garnish with oregano, if desired.

PORK CHOPS WITH MUSHROOM GRAVY

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.

PORK CHOPS WITH MUSHROOM GRAVY

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.

PORK CHOPS IN MUSHROOM GRAVY

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.

KIRSTEN'S FRIED PORK CHOPS WITH COUNTRY GRAVY

Steps:

• To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved. Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine. Refrigerate for 2 hours or up to 4. Remove the pork chops from the brine, pat dry, and wrap in plastic wrap. Store in refrigerator until ready to cook. To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard. Reserve the fat in a cup for cooking chops. Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce. Cover the skillet and set aside while you cook the chops. Sprinkle the chops generously with pepper. Dredge then in the flour, shaking off excess. In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat. Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes. Turn and cook on the other side, 2 to 3 minutes. If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven. To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them. Serve extra gravy on the side to pour biscuits or grits.;

PAULA DEEN'S FRIED PORK CHOPS WITH MUSHROOM GRAVY RECIPE - (5/5)

Steps:

• Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. In a Dutch oven, pour vegetable oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°. In a shallow dish, stir together 1/2 cup flour and 1/2 teaspoon salt. Place beaten eggs and bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture, shaking off excess. Dip chops in egg, letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil for 6 to 8 minutes per side or until golden brown and cooked through. Transfer chops to prepared rack, and place in oven to keep warm. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes or until mushrooms have released their liquid. Sprinkle in remaining 3 tablespoons flour; cook, stirring constantly, for 1 minute. Stir in broth, remaining 3 ingredients, and remaining ½ teaspoon salt; cook, stirring frequently, for 8 minutes or until thickened. Serve mushroom sauce over pork chops. Garnish with oregano, if desired.

COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY

Steps:

• Mix flour, salt and pepper in a plate or shallow dish.
• Dredge pork chops in seasoned flour (reserve unused flour).
• Heat 4 tablespoons of oil in a large skillet.
• When hot, add the flour coated pork chops and brown on medium-high.
• Turn and brown on the other side.
• Add 1/4 cup water.
• Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
• Remove cover, increase the heat and recrisp the chops.
• Remove chops to a paper towel lined plate.
• Stir up any flour "crispies" to loosen.
• Add more oil if needed to make about 3 tablespoons.
• Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
• Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
• If the gravy is too thick, add some water.
• Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
• Season with salt and pepper.
• Serve pork chops with cream gravy.

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.

COUNTRY PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Heat oven to 350 deg.
• In 10" skillet brown pork chops over med-high heat (1-2 min per side).
• Season both sides with salt and pepper.
• Place in 13x9" baking pan and cover with onions.
• Add chicken broth, thyme and garlic powder to skillet drippings.
• Stir; pour over pork chops and onions.
• Cover with foil; bake for 60-70 min.
• or until tender.
• Place on serving platter; keep warm.
• Pour liquid from baking pan into 10" skillet.
• Cook over medium heat until mixture just comes to a boil (1-2 min).
• Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
• Slowly stir flour mixture into hot liquid in skillet.
• Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
• Add mushrooms; cook 2 minutes.
• Reduce heat to low.
• Stir in sour cream.
• Continue cooking, stirring constantly, until heated through (1-2 min).
• Serve gravy over pork chops.
• (Gravy also good on baked potatoes).

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.,

FRIED PORK CHOPS WITH MUSHROOM GRAVY (PAULA DEEN) RECIPE

Steps:

• Preheat oven to 200. Place a wire rack on a rimmed baking sheet. In Dutch oven, pour oil to a depth of 1 in. & heat over med high heat until deep fry thermometer registers 350. In shallow dish, stir together 1/2 c flour & 1/2 t salt. Place beaten eggs & bread crumbs in separate shallow dishes. Lightly dredge pork chops in flour mixture shaking off excess. Dip chops in egg letting excess drip off. Dredge chops in bread crumbs, pressing gently to adhere. Fry chops in hot oil 6-8 min per side until golden brown & cooked through. Transfer chops to prepared rack & place in oven to keep warm. In lg skillet, melt butter over med high heat. Add mushrooms, onion & garlic. Cook, stirring frequently for 10 min until mushrooms have released their liquid. Sprinkle in remaining 3 T flour; cook stirring constantly for 1 min. Stir in broth, remaining 3 ingredients & remaining 1/2 t salt; cook, stirring frequently for 8 min until thickened. Serve mushroom sauce over pork chops. Garnish with oregano if desired.