Pork Chops In Sherry Mushroom Gravy Recipes

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

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.

PORK CHOPS IN SHERRY-MUSHROOM GRAVY

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.

PORK CHOPS IN SHERRY-MUSHROOM GRAVY

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.

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

SAUTEED PORK CHOPS WITH SHERRY-BERRY PAN GRAVY, RHUBARB CHUTNEY

Steps:

• In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.
• Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute then whisk in sherry and reduce 30 seconds then whisk in stock then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney along side.

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).

PORK CHOPS AND MUSHROOM GRAVY

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.,

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350°F (175°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, sraping 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 and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until tickened, about 2 minutes. Spoon sauce over the chops, and serve.
• NOTE: If you do not have a metal pan or small roasting pan, you could pour the juices back to the skillet for makimg the gravy,.

JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE

Steps:

• Press crushed pepper corns onto each side of pork chops.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
• Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
• Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
• Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.

PORK CHOPS IN MUSHROOM GRAVY

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.

COUNTRY PORK CHOPS WITH MUSHROOM GRAVY

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).

MUSHROOM-SHERRY SAUCE

Steps:

• Melt butter in heavy skillet over medium heat.
• Add the onions and garlic; sauté 5 minutes.
• Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
• Remove mushrooms and keep warm.
• Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
• Stir in the sherry and cook 1 minute.
• Stir in the stock and return mushrooms to pan; simmer 5 minutes.
• If thinner sauce desired, add small amounts of sherry until desired consistency.

STUFFED PORK CHOPS WITH SHERRY SAUCE

Steps:

• Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.

BONELESS PORK CHOPS AND MUSHROOM GRAVY

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.

CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.