GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY
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
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
PORK CHOPS WITH MUSHROOM GRAVY
This Pork Chops in Creamy Mushroom Gravy recipe is inspired by an old classic, however this one is made entirely from scratch. It's loaded with fresh mushrooms, just a splash of half and half and ready in 30 minutes making it the perfect healthy comfort food dinner!
Provided by Katie Webster
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Pat pork dry with paper towels. Sprinkle ¼ teaspoon salt over pork. Heat oil in a large skillet over medium high heat. Add the pork chops and cook until just browned, 2 to 3 minutes. Flip over and cook 2 to 4 minutes longer until the bottom is browned. Set pork on a plate and tent with foil to keep warm.
- Return the skillet to medium heat. Add shallot, garlic, thyme and the remaining ½ teaspoon salt. Cook, stirring constantly until fragrant and starting to brown, 20 to 45 seconds. Add mushrooms and rosemary and stir to coat with the shallot mixture. Cook, stirring often until the mushrooms have released their juices and the juices have evaporated and the mushrooms have started to brown, about 7 minutes.
- Add vermouth and pepper and cook, stirring until the liquid has evaporated, 1 to 3 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and cook, stirring until the flour has dissolved into the broth. Increase heat to medium-high, and bring to a simmer, stirring often until the sauce is thickened. Add the pork back to the skillet and turn to coat in the sauce. Heat the pork, turning often, in the sauce until it is hot and just barely pink in the center, 1 ½ to 3 minutes. Transfer the pork to 4 plates. Stir the half and half into the gravy. Spoon the gravy over the pork chops.
Nutrition Facts : ServingSize 5 ounces pork and ½ cup sauce each, Calories 361 calories, Sugar 4 g, Sodium 373 mg, Fat 18 g, SaturatedFat 6 g, Carbohydrate 8 g, Fiber 2 g, Protein 36 g
PORK LOIN CHOPS IN MUSHROOM GRAVY
I like to think that this came from my head. Don't remember when I started making this, but it is one of my families favorites. Fairly simple, tasty and a comfort food. With rice, baby peas and a salad you have a great meal. Enjoy!!
Provided by liral
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper chops and brown lightly in canola oil. Do not cook completely.
- Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown.
- Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well.
- Place the pork chops back in the skillet and cover with the gravy mixture.
- Cover skillet loosely and simmer slowly until chops are fully cooked.
PORK CHOPS IN SHERRY-MUSHROOM GRAVY
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Provided by Yoly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
- Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
- Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
- Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g
PORK CHOPS IN MUSHROOM GRAVY
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
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
PORK CHOPS AND MUSHROOM GRAVY
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
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 WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
MUSHROOM GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
PORK CHOPS IN MUSHROOM GRAVY
I came up with this recipe because mom likes "soup food", and I get bored with it. Opened the cupboard and fridge and thought blue cheese and nutmeg sounded like they might work together. It sounds weird, but it tastes really good! The blue cheese adds just a little bit of tanginess to contrast with the sweetness from the nutmeg and garam masla (I used a store bought blend from McCormick - how authentic, who knows, but it tastes good!). I also used a cast iron skillet, which browns the meat very well.
Provided by Amy - Ellies Mommie
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice mushrooms.
- On med-high heat, saute in 2 Tbls.
- butter until cooked through.
- As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
- Remove the cooked mushrooms from the pan.
- Add the second 2 Tbls.
- butter and allow to melt, but not smoke.
- On med-high heat, brown chops well on both sides.
- Remove from pan; reduce heat to medium.
- Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
- Stir well, scraping the fond (little brown bits) off the bottom of the pan.
- Stir in the cooked mushrooms and blue cheese.
- Continue stirring until the cheese in melted and thoroughly incorporated.
- Add chops back to pan and simmer in sauce for 20 minutes.
- Serve with noodles or rice and a vegetable.
Nutrition Facts : Calories 627.7, Fat 50.5, SaturatedFat 24.3, Cholesterol 145.6, Sodium 1394.8, Carbohydrate 15.1, Fiber 0.8, Sugar 4.4, Protein 29.4
PORK CHOPS WITH MUSHROOM GRAVY
Easy, tasty pork chops served with a hearty mushroom gravy.
Provided by almondjoy2807
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 3 to 5 minutes per side. Transfer to a baking dish.
- Bake in the preheated oven chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium heat. Add mushrooms, shallot, and garlic and saute until mushrooms are crisp-tender, about 5 minutes.
- Whisk 1/2 cup chicken broth and flour together in a small bowl until a smooth, thin paste forms. Slowly add flour paste to the mushroom mixture, stirring to combine. Add remaining 1 1/2 cups broth, wine, and bouillon cube. Reduce heat to medium-low and cook until thickened and bubbly, 5 to 10 minutes. Add parsley, salt, and pepper. Serve over pork chops.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 8.9 g, Cholesterol 84.9 mg, Fat 16 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 8 g, Sodium 953.1 mg, Sugar 1.4 g
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