STROGANOFF-STYLE PORK CHOPS
Topped with a mustard and mushroom sauce, these tender, moist park chops are Sunday-special. They're simply wonderful served with noodles...and are a welcome change from grilled or fried chops.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender., Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm., Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles.
Nutrition Facts :
STROGANOFF STYLE PORK CHOPS
This is a delicious meal - comfort food at our house! Easy to put together and oh so good! This was in a coupon insert in the Sunday paper. Serve over hot cooked egg noodles
Provided by Dine Dish
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown pork chops in oil for 5-6 minutes on each side.
- Remove and keep warm.
- In the drippings, saute onion and mushrooms until tender.
- Stir in the water, mustard and salt; bring to a boil.
- Return chops to pan.
- Reduce heat; cover and simmer for 15-20 minutes or until pork is tender.
- Remove chops and keep warm.
- Combine the flour and sour cream until smooth; add to skillet.
- Bring to a boil;cook and stir for 1-2 minutes or until slightly thickened.
- Serve pork chops and mustard-mushroom sauce over egg noodles.
PORK CHOPS WITH STROGANOFF SAUCE
This quick and easy take on stroganoff, using pork chops makes a great midweek meal or cosy supper with friends.
Provided by English_Rose
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the stroganoff sauce:
- Heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
- Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
- For the pork chops:
- Melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
- To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.
PORK STROGANOFF
This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.
Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
PORK CHOPS STROGANOFF
In this dish, pork chops get the stroganoff sour cream treatment with a creamy mushroom sauce and fresh parsley.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cook chops in large nonstick skillet on medium heat 4 min. on each side or until done (160ºF). Transfer to platter; cover to keep warm.
- Add onions and mushrooms to skillet; cook 6 min. or until onions are crisp-tender, stirring occasionally. Stir in sour cream and broth; cook until heated through, stirring frequently. (Do not boil.)
- Spoon sauce over chops; sprinkle with parsley.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
PORK STROGANOFF
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Provided by RC2STEP
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g
SIMMERED STOVETOP PORK CHOPS
These pork chops are slow-simmered for 1 to 1 1/2 hrs in a covered skillet on the stovetop... they melt in your mouth. No knife necessary!
Provided by CookingMama14
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
- Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
- Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 180.3 calories, Carbohydrate 1.3 g, Cholesterol 45.1 mg, Fat 9.9 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 2.4 g, Sodium 726.6 mg, Sugar 0.3 g
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- Rinse the pork chops under cool running water and pat dry with paper towels. Sprinkle each pork chop with salt and pepper.
- Carefully add the pork chops to the pan. Make sure you do not overcrowd the pan. If there isn't enough for all 4 pork chops, do two at a time. Sear the pork chops without moving until brown; 3 to 5 minutes per side. Flip and sear the other side for about two minutes.
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