Herbed Pork With Sauteed Wild Mushrooms Recipes

HERBED PORK WITH SAUTEED WILD MUSHROOMS

Steps:

• Heat oil in a large nonstick skilled coated with cooking spray over medium-high heat. Add sliced mushrooms, saute 3 mins or until tender. Remove mushrooms from pan. Rub steak seasoning and thyme over both sides of pork chops. Add pork to pan and cook for 3 mins on each side or until done. Combine the chicken broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil, and cook 1 minute or until slightly thick.

HERB ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
• Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Set aside.
• Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
• Slice pork. Garnish with cilantro sprigs. Serve pork with sauce.

PORK CHOPS WITH WILD MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 350°F. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 2 tablespoons broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 2 teaspoons oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
• Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat. Transfer pork to 13 x 9 x 2-inch glass baking dish. Add 3/4 cup broth, then brandy and herbs to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover.
• Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.

HERBED PORK CHOPS WITH HOMEMADE RUB

Steps:

• Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
• Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
• Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK SCALOPPINE WITH WILD MUSHROOMS

Steps:

• Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
• In a large nonstick frypan, melt half the margarine over medium high heat.
• Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
• Set aside in a bowl.
• Lightly season both sides of pork with paprika, salt and pepper.
• Melt remaining margarine in frypan over medium high heat.
• Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
• Remove from pan and set aside with mushrooms.
• Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
• Remove from heat and stir in sour cream.
• Return mushrooms and pork to frypan, turning to coat with sauce.
• Gently heat through if necessary.
• Serve immediately, sprinkled with chives.