Pork Chops In Browned Butter With Mushrooms Recipes

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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 GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

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.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

PORK CHOPS & MUSHROOMS



Pork Chops & Mushrooms image

My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/8 teaspoon white pepper
3 teaspoons butter, divided
3/4 pound sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1/2 teaspoon dried tarragon

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.

Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY



Southern Smothered Pork Chops in Brown Gravy image

Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!

Provided by TXRachel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray

Steps:

  • Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
  • Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
  • Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g

PORK CHOPS WITH BROWNED GARLIC BUTTER



Pork Chops With Browned Garlic Butter image

Make and share this Pork Chops With Browned Garlic Butter recipe from Food.com.

Provided by Oolala

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground sage
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme, crushed
6 pork chops, center-cut, 1/2-inch thick
2/3 cup all-purpose flour
3 tablespoons cooking oil
6 tablespoons butter
2 garlic cloves, minced
1 teaspoon parsley, snipped
1 teaspoon hot pepper sauce
1 teaspoon lemon juice, fresh
1 teaspoon black pepper, freshly ground

Steps:

  • Combine the salt, onion powder, garlic powder, white pepper, dry mustard, sage , cumin, and thyme in a small bowl; mix well.
  • Sprinkle each side of the chops with 1/4 teaspoons of the seasoning mix.
  • Rub the seasoning into the chops with your fingertips.
  • In a pie plate, combine the flour and the remaining seasoning mix and coat the chops on both sides. Shake off the excess.
  • In a large skillet, heat the oil. Cook the chops over medium heat for 4-5 minutes per side or until golden brown.
  • Drain on paper towels.
  • Place on serving platter and set aside.
  • Meanwhile, in a 1 quart saucepan, heat the butter until almost melted. Add the garlic and cook over medium-high heat for 2-3 minutes or until the foam on the surface is light brown.
  • Stir in the parsley, hot pepper sauce, lemon juice, and black pepper.
  • Cook until the sauce is lightly browned and immediately drizzle over the pork chops.

Nutrition Facts : Calories 441.9, Fat 32.8, SaturatedFat 13.1, Cholesterol 105.6, Sodium 752.1, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 24.3

BROWNED PORK CHOPS WITH GRAVY



Browned Pork Chops with Gravy image

Sauted herb flavored boneless pork chops topped with a deviled mushroom sour cream gravy. From the Recipe Institute.

Provided by Lorac

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 (3 ounce) boneless pork chops
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon salt
nonstick cooking spray
1/4 cup coarsely chopped onion
2 cloves garlic, minced
1 cup sliced mushrooms
3/4 cup reduced-sodium beef broth
1/3 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
2 cups hot cooked noodles
chopped fresh parsley (optional)

Steps:

  • Trim fat from chops.
  • Stir together sage, marjoram, pepper and salt and rub on both sides of chops.
  • Spray large nonstick skillet with cooking spray and heat over medium heat.
  • Place chops in skillet and cook 5 minutes, turning once, or until chops are just barely pink.
  • Remove chops from skillet and keep warm.
  • Add onion and garlic to skillet, cook and stir 2 minutes.
  • Add mushrooms and broth, bring to a boil, reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
  • Whisk together sour cream, flour and mustard in medium bowl.
  • Whisk in about 3 tablespoons broth from the skillet.
  • Stir sour cream mixture into skillet.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Serve over pork chops and noodles.
  • Sprinkle with parsley, if desired.

Nutrition Facts : Calories 260.3, Fat 10.7, SaturatedFat 4.5, Cholesterol 82.9, Sodium 148.7, Carbohydrate 17.8, Fiber 1.2, Sugar 1.8, Protein 22.4

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