PORK CHOPS WITH MUSHROOMS AND ONIONS
The classic pork chop with mushroom gravy but without using canned soup. Serve with rice or potatoes.
Provided by Aimee Brickner
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Trim fat off pork chops and season generously with seasoning salt.
- Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
- Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
- Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
- Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 9.1 g, Cholesterol 81.3 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.8 g, SaturatedFat 8.5 g, Sodium 783.9 mg, Sugar 1.8 g
PORK CHOPS WITH FRESH MUSHROOMS
Simple, quick mushroom sauce to braise pork chops.
Provided by Catmother MissKitty
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Dip pork chops in the egg and then in bread crumbs to coat.
- Heat butter and olive oil in a large skillet over medium heat. Add pork chops and cook until browned, about 3 minutes per side. Transfer to an oven-safe baking dish, leaving pan drippings in the skillet.
- Add mushrooms, onion, red wine, white wine, butter, Worcestershire sauce, balsamic vinegar, brandy, sugar, and garlic to the pan drippings. Bring to a simmer over medium heat and cook until mushrooms have softened, about 10 minutes. Pour over pork chops and cover baking dish with aluminum foil.
- Cook in the preheated oven until pork chops are no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 387 calories, Carbohydrate 19.7 g, Cholesterol 93 mg, Fat 19.4 g, Fiber 1.2 g, Protein 22.4 g, SaturatedFat 7.9 g, Sodium 501.6 mg, Sugar 5.2 g
PORK CHOPS IN GARLIC MUSHROOM SAUCE
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
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
MUSHROOM PORK CHOPS
Quick and easy, but very delicious. One of my family's favorites served over brown rice.
Provided by mmcgee
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with salt, pepper, and garlic salt to taste.
- In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g
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.
PORK CHOPS WITH CREAMY MUSHROOMS
Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
- Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
- Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.
PORK CHOPS & MUSHROOMS
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
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
SAUCY MUSHROOM PORK CHOPS
"I came up with this easy way to dress up ordinary pork chops," notes Karlene Lantz from Felton, California. "My husband loved them and the sauce was great over mashed potatoes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet, brown chops on both sides in 1 teaspoon oil; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer., Add wine, stirring up any browned bits; cook for 4-6 minutes or until liquid is reduced by half. Stir in soup and broth. Bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 217 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK CHOPS WITH MUSHROOM SAUCE
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Provided by smashmac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chops:.
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
PORK CHOPS WITH MUSHROOMS
Quick and easy to prepare. No more dried out pork chops!
Provided by mistytwoshoes
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
- Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
- Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
- Wrap loosely in foil and bake for 1 hour.
BONELESS PORK CHOPS WITH MUSHROOMS AND THYME
Make and share this Boneless Pork Chops With Mushrooms and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 31m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper.
- Coat a big nonstick skillet with cooking spray; place over medium heat.
- Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
- Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
- Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
- Add in vermouth and cook 15 seconds.
- Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
- Spoon sauce over chops and serve.
Nutrition Facts : Calories 294.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 107.7, Sodium 670.8, Carbohydrate 3, Fiber 0.7, Sugar 0.9, Protein 43.6
SMOTHERED PORK CHOPS WITH MUSHROOMS
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Provided by Ruth Cousineau
Categories Mushroom Braise Quick & Easy Father's Day Dinner Rosemary Pork Chop Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
- Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
MUSHROOM SAUCE BAKED PORK CHOPS
The easiest pork chop recipe imaginable, and oh so tasty. My family has passed this recipe down for years.
Provided by JHILGENB
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
- Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
- Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.1 g, Cholesterol 51.2 mg, Fat 14.3 g, Fiber 2.5 g, Protein 19 g, SaturatedFat 6.1 g, Sodium 1105.1 mg, Sugar 6.5 g
PORK CHOPS & MUSHROOMS, BAKED IN FOIL
I think this is the perfect dinner party recipe! Easy enough for a beginner cook to handle and yet really impressive! I see no reason why you can't prepare this recipe in advance, up to the wrapping in foil stage, then refrigerate it until you're ready to cook it - perhaps adding 15 minutes to the cooking time. You could substitute a half and half mixture of ordinary sour cream and double cream for the creme fraiche, but the creme fraiche is best and won't separate. This dish is rich, so it only needs simple side dishes. I serve it with Potatoes Anna Recipe #103214 and a steamed green vegetable. It also reheated well in the microwave the next day. It's adapted from a Delia Smith recipe.
Provided by Kookaburra
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C (350F).
- Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
- In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
- Transfer cooked chops to the foil lined baking tin.
- Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
- Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
- Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
- Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
- Spoon this mushroom mixture evenly over the pork chops.
- Sprinkle LIGHTLY with a little more salt and pepper.
- Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
- Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
- Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
- Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
- Serve with simple side dishes as this is a rich meal.
Nutrition Facts : Calories 293, Fat 29.2, SaturatedFat 18.2, Cholesterol 96.6, Sodium 385.1, Carbohydrate 6.9, Fiber 0.9, Sugar 1.4, Protein 3.4
PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
PORK CHOPS SMOTHERED IN CREAM OF MUSHROOM
I was trying to figure out what way I could fix the pork chops and then I thought about using the mushroom soup and adding onions and mushroom pieces into the dish and then I just put them into the oven and let them bake a little bit and then I served them with mashed potatoes and whatever else I was wanting to add to the side dishes. This is a really easy recipe to follow and use.
Provided by Sugar Ivie
Categories Pork
Time 1h30m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown your pork chops in a skillet.
- Peel and slice the onion thinly.
- Preheat oven to 350°F.
- Place browned pork chops in a baking dish, layer with the sliced onions.
- Top with mushrooms.
- Mix cream of mushroom soup with the evaporated milk.
- Pour over the top of the pork chops and onions.
- Bake in the oven for about 45 minutes.
- Serve hot.
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.
CROCK POT PORK CHOPS AND MUSHROOMS
From 101 Things To Do With A Slow Cooker, this is a simple meal and the sauce is good over mashed potatoes.
Provided by lazyme
Categories Pork
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place meat in greased 3 1/2 to 4 1/2-quart slow cooker.
- Top with onions and mushrooms.
- In a separate bowl, combine soup mix, water, and soup.
- Pour over mushrooms and pork chops.
- Cover and cook on low heat 6 to 8 hours.
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