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.
PORK CHOPS IN MUSHROOM GRAVY
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
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
GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY
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
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 LOIN CHOPS IN MUSHROOM GRAVY
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
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.
PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY
My own concoction. I prefer to use self rising flour because it gives a lighter coating, but feel free to use plain/all purpose flour.
Provided by CulinaryQueen
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in large fry pan.
- Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
- Add garlic and cook 1 minute.
- In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
- With a slotted spoon, remove the veggies from the pan and set aside.
- Brown the chops about 2-3 minutes each side and remove from the pan.
- Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
- Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
- Remove pork to a plate and keep warm.
- Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
- Spoon gravy over chops to serve.
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.
CHOPS WITH MUSHROOM GRAVY
After driving my family crazy trying new recipes, I always return to this standby. These moist, comforting pork chops come out great every time. We love the rich gravy over the chops and mashed potatoes. -Loraine Van Broeck, Geneva, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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