Perfectly Easy Pork Mushrooms Recipes

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 WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

EASY PORK AND MUSHROOM STEW RECIPE

Steps:

• Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
• Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that's stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
• Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through - about 5 minutes - add the peas.
• Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.

SLOW-ROASTED PORK AND MUSHROOM STRATA

Steps:

• Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray.
• Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina.
• Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve.

ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
• Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
• Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY PAN PORK CHOPS AND MUSHROOMS WITH GRAVY

Steps:

• Butter a 13 x 9-inch baking dish.
• Season the pork chops with seasoned salt and black pepper.
• Heat butter in a skillet over medium-high heat; add in the chops and brown well on both sides.
• Place the chops in the prepared baking dish.
• In a bowl mix together the undiluted soups with onion, garlic, mushrooms, Parmesan cheese, black pepper and cayenne to taste (if using) mix well to combine.
• Pour the soup mixture over the chops in the baking dish.
• Set oven to 350 degrees.
• Cover with foil and bake for about 40 minutes, or until the chops are tender (cooking time will vary depending on the thicknes of your chops).

PERFECTLY EASY PORK & MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Season pork while heating oil over medium high heat.
• Quickly brown pork on all sides and remove to a roasting pan.
• Deglaze skillet with 1/4 cup water and pour over pork.
• Make Hunter gravy in skillet according to package directions.
• Pour over pork.
• Cover and bake 45 minutes.
• While pork bakes, saute mushrooms in butter and garlic over medium low heat for 10-15 minutes until nicely brown.
• After initial 45 minutes baking time, stir in mushrooms and continue baking uncovered for 15 minutes.
• Slice pork into medallions and fan over rice pilaf or egg noodles.
• Spoon sauce over and pass the extra.