Grandmas Pork Chops In Mushroom Gravy Recipes

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GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

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

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

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

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

This is my Grandma's recipe that she gave me when I got married. Pork chops are baked the served with a rich mushroom sauce, It takes a little bit of work, but is great for special dinners - my husband loves it!

Provided by ElizabethKnicely

Categories     Pork

Time 1h15m

Yield 6 pork chops with mushroom gravy, 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 clove, galic pressed
6 pork chops
salt, to taste
pepper, to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10 1/2 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350°F (175°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, sraping 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 and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until tickened, about 2 minutes. Spoon sauce over the chops, and serve.
  • NOTE: If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for makimg the gravy,.

Nutrition Facts : Calories 409.9, Fat 20.1, SaturatedFat 7.2, Cholesterol 142.4, Sodium 315.1, Carbohydrate 4.8, Fiber 0.4, Sugar 1.1, Protein 43

PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops With Mushroom Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cornbread, for serving (optional)

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 AND MUSHROOM GRAVY



Pork Chops and Mushroom Gravy image

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

6 boneless pork loin chops (6 ounces each)
6 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
2 tablespoons lemon juice
1 medium onion, chopped
1 small garlic clove, minced
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon dried tarragon
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup white wine or beef broth
1 teaspoon browning sauce, optional

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 IN MUSHROOM GRAVY



Pork Chops in Mushroom Gravy image

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

1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
2 tablespoons water

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

BONELESS PORK CHOPS AND MUSHROOM GRAVY



Boneless Pork Chops and Mushroom Gravy image

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

4 boneless pork chops
1 (7 ounce) can mushrooms
1 (3/4 ounce) packet mushroom gravy
1/4 cup oil, for browning chops
oregano
chopped dried onion
salt
pepper
garlic powder

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

GRANDMA'S PORK CHOPS



Grandma's Pork Chops image

Provided by Daisy Martinez

Categories     Pork     Fry     Sauté     Dinner     Meat     Pork Chop     Spice

Yield Makes 6 regular or 4 Daisy servings

Number Of Ingredients 7

Six to eight 1-inch-thick loin pork chops (3 to 4 pounds)
3 tablespoons Dry Rub , homemade or store-bought
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons cider vinegar
2 cloves garlic, smashed
Canola or other vegetable oil

Steps:

  • 1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
  • 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  • 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.

PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops with Mushroom Gravy image

Meet the Cook: Based on the "moist meat" method of preparation my grandmother used, this gets passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes, peas and cranberry sauce. My husband and I have two grown children and four grandchildren. -Nancy Schilling, Berkeley Springs, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup all-purpose flour, divided
1/2 cup seasoned bread crumbs, divided
4 pork chops (1/2 inch thick)
2 tablespoons canola oil
1 medium onion, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
3 cups water
2 tablespoons beef bouillon granules
1 teaspoon browning sauce, optional
2 bay leaves
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup cold water

Steps:

  • In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat., In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°. , Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops.

Nutrition Facts :

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From nobiggie.net


CREAM OF MUSHROOM PORK CHOPS - THE SEASONED MOM
2020-11-18 Add the pork chops and brown on both sides until the pork reaches an internal temperature of 145 degrees F (about 7-10 minutes per side). Remove the pork from the skillet and transfer to a plate. In the same skillet, cook the mushrooms and onion until soft (about 5-7 minutes). Add garlic and cook, stirring constantly, for 1 more minute.
From theseasonedmom.com


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