Pork Kidneys In Mushroom Sauce Recipes

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

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.

PORK KIDNEYS IN MUSHROOM SAUCE

Steps:

• Rinse and slice mushrooms.
• Peel shallot and finely chop both the shallot and parsley.
• Sauté the shallots and kidneys in a frying pan over medium-high heat until they give off their liquid.
• Remove shallots and kidney and set aside.
• Sauté the mushrooms over medium heat.
• Return the kidneys and shallots to the frying pan, add the cream, paprika and salt and reduce heat.
• Simmer for 3-5 minutes until sauce and kidneys are both hot.
• Season with pepper and sprinkle with chopped parsley.

KIDNEYS IN SHERRY SAUCE

Steps:

• Pour milk over kidneys in non-reactive bowl.
• Add enough water to cover kidneys.
• Cover and refrigerate 1 hour.
• Drain and rinse kidneys; pat dry.
• Cut kidneys lengthwise into halves.
• Remove fat and membranes with kitchen scissors.
• Cut kidneys into 1-inch pieces.
• Heat oil in 12-inch skillet until hot.
• Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon.
• Cook and stir onion and garlic in remaining oil until onion is tender.
• Remove from heat; stir in flour.
• Gradually stir both into flour mixture.
• Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat.
• Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
• Sprinkle with parsley. Serve with hot cooked rice.

ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
• Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
• Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).