Pork Chops In Mushroom Gravy Recipes Recipe For Meatloaf

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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.

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

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 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

MEATLESS MEATLOAF WITH MUSHROOM GRAVY



Meatless Meatloaf with Mushroom Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 23

1 pound Japanese eggplants (about 3)
1/2 cup walnuts
1 pound firm tofu
8 ounces shiitake or button mushrooms, stemmed
2 cloves garlic, minced
1 cup wheat germ
1 cup old-fashioned oats
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage leaves
1 large egg, plus 1 egg white
1 tablespoon chopped fresh thyme leaves
1 tablespoon kosher salt
Freshly ground black pepper
1/4 teaspoon red chile flakes
2 tablespoons unsalted butter
6 ounces shitake, cremini, or button mushrooms
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 tablespoon Marsala or sherry
1 cup vegetable broth, homemade or low sodium canned
2 sprigs fresh thyme, plus 1 teaspoon leaves
1/4 cup heavy cream

Steps:

  • For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
  • Preheat oven to 400 degrees F.
  • Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
  • For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
  • Unmold the meatless loaf, slice, and serve with the mushroom gravy.

Nutrition Facts : Calories 389 calorie, Fat 20.5 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 1024 milligrams, Carbohydrate 33 grams, Fiber 11 grams, Protein 20 grams, Sugar 8 grams

CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY



Classic Mock Meatloaf with Mushroom Gravy image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 19

9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)
2 cups (8 ounces) walnuts
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley, stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
1 1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
4 tablespoons unsalted butter
2 cups (8 ounces) thinly sliced mushrooms
1/4 cup unbleached flour
2 1/2 cups vegetables stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper to taste

Steps:

  • Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
  • Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
  • Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
  • Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
  • Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
  • Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY



Sunday Dinner Pork Roast with Mushroom Gravy image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 31

1 (5 to 7 pound) pork loin or butt
1 pound button or cremini mushrooms
1 whole head garlic, cloves separated and peeled
2 tablespoons teriyaki sauce
Emeril's Red Hot Sauce or other hot sauce
Salt
1 tablespoon Essence, recipe follows
Freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
1 teaspoon Worcestershire sauce
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
  • Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
  • Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
  • While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
  • Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

COUNTRY PORK CHOPS WITH MUSHROOM GRAVY



Country Pork Chops With Mushroom Gravy image

Make and share this Country Pork Chops With Mushroom Gravy recipe from Food.com.

Provided by Bertha C.

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

8 center-cut pork chops (1 1/2" thick)
salt and pepper
2 cups sliced onions (, 1/8" thick)
1 (10 1/2 ounce) can chicken broth
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup water
3 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup sour cream

Steps:

  • Heat oven to 350 deg.
  • In 10" skillet brown pork chops over med-high heat (1-2 min per side).
  • Season both sides with salt and pepper.
  • Place in 13x9" baking pan and cover with onions.
  • Add chicken broth, thyme and garlic powder to skillet drippings.
  • Stir; pour over pork chops and onions.
  • Cover with foil; bake for 60-70 min.
  • or until tender.
  • Place on serving platter; keep warm.
  • Pour liquid from baking pan into 10" skillet.
  • Cook over medium heat until mixture just comes to a boil (1-2 min).
  • Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
  • Slowly stir flour mixture into hot liquid in skillet.
  • Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
  • Add mushrooms; cook 2 minutes.
  • Reduce heat to low.
  • Stir in sour cream.
  • Continue cooking, stirring constantly, until heated through (1-2 min).
  • Serve gravy over pork chops.
  • (Gravy also good on baked potatoes).

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

CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
  • Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
  • Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
  • Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
  • Remove from heat and stir in heavy cream.
  • Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Remove pan from the oven and gently remove meatloaf to a serving platter.
  • Skim off any extra fat from the surface of the sauce.
  • Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY



Moist Baked Breaded Pork Chops in Mushroom Gravy image

This is a wonderful comfort food and has become one of my family's favorite pork chop recipes --- you may season the breadcrumbs anyway desired adding in Parmesan cheese to your breadcrumb mixture will only improve the flavor --- depending on the size of your pork chops one more won't hurt if you have the room in your baking pan, and baking time will vary depending on the thickness, do not use fast-fry for this -- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

6 pork chops (do not use fast-fry pork chops)
1 teaspoon seasoning salt
1 -2 teaspoon garlic powder
2 large eggs, beaten
1/3 cup all-purpose flour
2 cups seasoned dry bread crumbs (see Kittencal's Seasoned Dry Italian Breadcrumbs)
2 tablespoons oil
2 tablespoons butter
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, well drained
3/4 cup milk
1/3 cup dry white wine (can use a few tablespoons more)
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
1/3 cup grated parmesan cheese (optional)

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
  • Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
  • Heat oil and butter in a skillet over medium heat.
  • Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
  • Lastly coat in seasoned breadcrumbs.
  • Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
  • Transfer the chops to the baking dish.
  • Cover with foil.
  • Set oven to 350 degrees F.
  • Bake for about 1 hour.
  • Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
  • After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
  • Replace the foil and bake for another 25-30 minutes or until chops are tender.

PORK CHOPS WITH MUSHROOM ONION GRAVY



Pork Chops with Mushroom Onion Gravy image

Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.

Provided by JMD

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

6 pork chops
1 tablespoon dried marjoram
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup water
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
  • Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
  • Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 5.5 g, Cholesterol 37.1 mg, Fat 9.3 g, Fiber 0.4 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 780.3 mg, Sugar 1.6 g

PORK LOIN CHOPS IN MUSHROOM GRAVY



Pork Loin Chops in Mushroom Gravy image

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

6 boneless pork loin chops, 1 1/2 inches
1 (10 ounce) can mushroom soup
1 (8 ounce) carton sour cream (not no fat)
1/2 onion, sliced into rings
1/3 cup dry white wine
1 (4 ounce) can sliced mushrooms
salt and pepper

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.

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

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From orwhateveryoudo.com


SEARED PORK CHOPS WITH MUSHROOM GRAVY - MAGIC SKILLET
Step 1. In a large nonstick skillet,heat extra virgin olive oil over medium-high heat. Season pork chops with salt and black pepper. Add seasoned pork chops to hot skillet and sear for about 5 minutes on each side. Remove seared pork chops from the …
From magicskillet.com


COOK PORK CHOPS IN OVEN - F4VN.COM
2022-05-18 Warmth the olive oil in a big forged iron skillet or different heavy skillet over medium warmth. Brown the pork chops on either side. Then switch them to a clear plate and canopy to maintain them heat. Add the butter and onion to the pan. Cook the onion for 3 …
From f4vn.com


DUTCH OVEN PORK TENDERLOIN - MONDAY IS MEATLOAF
2022-05-14 Step 2: Cooking the pork and making the sauce. Preheat the Instant Dutch Oven to saute. Once heated add the olive oil, and sear all sides of the pork tenderloins. Remove to plate. Add two tablespoons of garlic butter to the Dutch oven. Allow it to melt, and then add the wine.
From mondayismeatloaf.com


PORK CHOPS WITH CREAMY MUSHROOM GRAVY - HEALTHY SEASONAL …
2018-09-17 Instructions. 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.
From healthyseasonalrecipes.com


SMOTHERED PORK CHOPS IN MUSHROOM GRAVY RECIPE | RECIPES.NET
2022-03-23 In a medium-sized skillet over medium-high heat add the olive oil. Season the pork chops with salt and pepper and add to the saucepan. Cook on each side for 4 to 5 minutes on each side until cooked through and golden.
From recipes.net


PORK CHOPS WITH MUSHROOM GRAVY: A DELICIOUS AND SIMPLE ONE …
2018-03-18 Sear the pork on all sides and place on a plate or cutting board. Add more olive oil and reduce heat to medium and add the mushrooms and onions. Sauté these until soft and caramelization occurs. Add the garlic and thyme and sauté until aromatic. About 1-2 minutes. Be careful not to burn the garlic.
From deliciouslyplated.com


SMOTHERED PORK CHOPS IN AN AMAZING MUSHROOM GRAVY - THE …
2020-07-05 Instructions. In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate. Add the mushrooms and sauté for 2-3 minutes or until tender.
From therecipecritic.com


PORK CHOPS IN CREAMY MUSHROOM SAUCE
2018-12-11 Remove pork chops and cover to keep warm. In the same pan, add 1 Tbsp butter and sliced mushrooms. Cook 2 minutes over medium heat, or until lightly golden. Add 1 Tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes, until onions are tender. Add minced garlic and saute 30 seconds, stirring frequently.
From natashaskitchen.com


MEATLOAF WITH GRAVY (OVEN RECIPE) - RECIPES THAT CROCK!
2021-08-02 Instructions. Mix together your ground beef and beef broth in a mixing bowl, set aside. Pour 1/2 cup of your soup in a measuring cup (that is larger than 1/2 cup) and stir in your brown gravy mix until well combined. Add your eggs, dried minced onion, remaining soup and crackers to your beef mixture.
From recipesthatcrock.com


MEATLOAF WITH MUSHROOM GRAVY RECIPE - THE SPRUCE EATS
2021-12-16 Make the Meatloaf. Gather the ingredients. Heat the oven to 350 F. Lightly grease a 9 x 5 x 3-inch loaf pan. In a large bowl, combine the ground beef, grated onion, egg, oats, milk, ketchup, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb …
From thespruceeats.com


PORK CHOPS IN MUSHROOM GRAVY - SUSAN RECIPES
Step 3: Add 1-tablespoon of olive oil and allow it to become hot. Step 4: Add the pork chops and cook each side for 5 to 8 minutes or until the colour turns brown. Step 5: Place the cooked pork chops on a clean plate. Step 6: Add 1-tablespoon of oil into skillet. Step 7: Add the mushrooms and cook for 5 to 8 minutes or until soft and tender.
From susanrecipe.com


THE BEST PORK CHOPS WITH MUSHROOMS RECIPE - JULIAS SIMPLY …
2022-01-27 Heat a large skillet on medium-high heat; add the butter and olive oil to the pan. Next, add the sliced mushrooms. Season the mushrooms with a pinch of salt and pepper then sauté 5 to 6 minutes until tender and caramelized in color. Slide the mushrooms off to …
From juliassimplysouthern.com


PORK CHOP GRAVY RECIPE CHOPS IN MUSHROOM AND GRAVY
2019-01-19 INGREDIENTS ½ pound boneless pork chops 1 pound of crimson mushrooms, nicely diced 2 teaspoon of olive oil ¾ cup of chicken broth 1 cup of chopped onions 1 tablespoon of flour salt and pepper to taste This is a great dish as its guilt free. There is …
From howtonutrition.com


SMOTHERED PORK CHOPS AND GRAVY - THE SEASONED MOM
2021-03-15 Storage. Leftover pork chops will keep in an airtight container in the refrigerator for 3-4 days.You can also freeze the cooked meat in an airtight container for up to 2 months.. To Reheat: Allow pork and gravy to come to room temperature on the counter for about 30 minutes.Place in a skillet over low heat. Cover and cook just until warmed through, about 5 …
From theseasonedmom.com


SMOTHERED PORK CHOPS WITH MUSHROOM GRAVY - AMYCASEYCOOKS
2021-12-05 Slowly pour the heavy cream into the gravy. Simmer for 1 to 2 more minutes. Season to taste with kosher salt and pepper. Add the seared pork chops back to the pan. Spoon the gravy over the chops and simmer for 5 to 8 more minutes. The internal temperature of the pork chops should be about 145 degrees F.
From amycaseycooks.com


CROCK POT CREAM OF MUSHROOM PORK CHOPS - TOGETHER AS FAMILY
2022-05-18 Step Two : Spray the insert of the crock pot with cooking spray and lay the pork chops into the bottom. It's ok if some are overlapping. Pour the gravy mix over the pork chops and stir it up a bit to make sure everything is coated in …
From togetherasfamily.com


PORK CHOPS AND MUSHROOM GRAVY - RECIPE | COOKS.COM
2022-01-28 Get a nice brown on the top side. Add chopped onions and garlic for the second side browning so the flavor pops. Season lightly with salt and pepper. Add soup, milk and water. Let simmer over low heat for 5 to 10 minutes. Transfer to oven and bake at 350°F for 35 to 40 minutes. Serve with mashed potatoes, corn and a blue cheese salad.
From cooks.com


ONE SKILLET PORK CHOPS IN MUSHROOM SAUCE - LAUGHING SPATULA
About 5 minutes. Combine beef and chicken stock in measuring cup. Whisk in flour until no lumps remain. Pour into mushroom/onion mixture and simmer until thickend. About 2-3 minutes. Reduce to low-medium heat. Add the chops back into the pan and continue to cook, uncovered for about 10 minutes. Check for donesness.
From laughingspatula.com


SLOW COOKER PORK CHOPS WITH MUSHROOM GRAVY - MAGIC SKILLET
Ingredients. 8 boneless pork chops. 2 large yelow onions, peeled and sliced. 2 10¾ oz (325ml) cans low-fat cream of mushroom soup. 1/2 cup (125 ml) water. 1 tablespoon steak sauce. 3/4 teaspoon dried basil.
From magicskillet.com


SKILLET PORK CHOPS WITH MUSHROOM GRAVY - 12 TOMATOES
Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. Once hot, sear both sides of pork chops until nicely browned. Remove pork chops to a plate and cover to keep warm. Drizzle another 1/2 tablespoon olive oil into skillet, then add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned.
From 12tomatoes.com


PORK CHOPS GARLIC MUSHROOM SAUCE GRAVY RECIPE - BEST RECIPE BOX
2021-10-27 Instructions. Season both sides of pork chops with ground paprika, salt and pepper. Heat large skillet on medium-high heat and then add 2 tablespoons of butter or olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.
From bestrecipebox.com


PORK CHOPS IN MUSHROOM GRAVY - RECIPE | COOKS.COM
Add apple juice to pan and cook and stir scraping up brown bits. Add golden mushroom soup and mix well. Stir in salt, pepper and garlic. Spread sliced onion over pork chops. Pour gravy over it all. Bake covered in 350 degree oven about 1 1/2 hours until pork chops are tender. Serve with Stove Top stuffing and rice. Your Message...
From cooks.com


BEST PORK CHOPS WITH MUSHROOM GRAVY - SUNDAY SUPPER …
2022-05-09 Heat olive oil and butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side. Remove from the pan and set aside. Without cleaning the pan, add sliced mushrooms and sliced yellow onion and cook until golden brown and caramelized.
From sundaysuppermovement.com


PORK CHOPS AND MUSHROOM GRAVY RECIPE
Learn how to cook great Pork chops and mushroom gravy . Crecipe.com deliver fine selection of quality Pork chops and mushroom gravy recipes equipped with ratings, reviews and mixing tips. Get one of our Pork chops and mushroom gravy recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


PORK CHOPS MADE IN THE CROCK POT - THERESCIPES.INFO
soy sauce, ketchup, brown sugar, minced garlic, pepper,.... All information about healthy recipes and cooking tips
From therecipes.info


PORK LOIN SOUP RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SMOTHERED PORK CHOPS IN MUSHROOM GRAVY - RECIPE | COOKS.COM
2021-02-05 Remove and put into baking dish. Do not pour out butter from pan. After meat has been removed add dairy sour cream and mushroom soup to butter stirring until all is blended well. After mixed remove from heat and cover. At this time you should put your pork chops into oven and let cook for 30 minutes at 350°F. In 30 minutes, pour gravy over ...
From cooks.com


MUSHROOM GRAVY SMOTHERED PORK CHOPS - HAPPY HOMESCHOOL NEST
2021-07-08 Season the Pork chops with salt and pepper to taste and place in the pan. Fry in the butter and garlic until both sides are lightly browned. THIRD STEP: Remove the pork chops from the pan and place in a baking dish. In this pan, add the mushrooms and saute slightly, set to the side. FOURTH STEP:
From happyhomeschoolnest.com


PORK CHOPS WITH MUSHROOM GRAVY(JUICY) - THE SHORTCUT …
2019-07-21 Instructions. Beat eggs in a shallow tray. Combine flour, salt, cayenne pepper and garlic powder on a plate. Dip pork chops in egg and then flour mixture. Heat 1 tablespoon olive oil in a skillet over medium heat. Brown pork chops on each side, about 2-3 minutes. Place pork chops in a 9 x 13 baking dish.
From centslessdeals.com


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