Garlic Pork Chops With Black Mushrooms Recipes

GARLIC PORK CHOPS WITH BLACK MUSHROOMS RECIPE

Steps:

• Bring the chicken broth to a boil in a small saucepan.
• Add the dried mushrooms and simmer over low heat for about 10 minutes.
• In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes.
• Set aside.
• Heat the sesame oil in a large nonstick skillet over medium heat.
• Add the pork chops, and brown for about 2 minutes on each side.
• Add the garlic and ginger; cook and stir until fragrant.
• Stir in the soy sauce mixture, and bring to a boil.
• Reduce the heat to low, and simmer for 5 minutes, uncovered.
• Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips.
• Stir the mushrooms and chicken broth into the pan with the pork chops and simmer uncovered over low heat until the sauce has reduced and the pork chops are cooked through.
• To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.

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.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

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.

MUSHROOM GARLIC PORK CHOPS

Steps:

• Add oil to pan & heat.
• Fry porkchops about 5-7 minutes per side.
• Combine milk, cream of mushroom soup, mushrooms with liquid & garlic powder.
• Remove porkchops from pan.
• Add soup mixture to pan & bring to a boil.
• Put porkchops back in pan let simmer 5 minutes.
• Serve immediately.