Pork Shoulder With Mustard Mushroom Gravy Recipes

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.

CREAMY MUSTARD PORK CHOPS

Steps:

• Sprinkle chops with lemon pepper seasoning. Heat butter in skillet. Cook chops 10 minutes or until browned.
• Add soup, milk and mustard. Heat to a boil. Cover and cook over low heat 10 minutes or until chops are done. Sprinkle with parsley.

PORK WITH MUSTARD SAUCE

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

KONRAD'S PORK SHOULDER GRAVY

Steps:

• In a large bowl, combine the caraway seeds, garlic powder, smoked paprika and salt. Remove and reserve a third of the spice mix in a separate small bowl. Score the pork shoulder on the cap side with a sharp knife, making 8 shallow cross-cuts. Add the pork shoulder to the large bowl with the spice mix, then rub the entire pork shoulder with the spice mix. Cover with the mustard and let sit for 20 minutes.
• In a soup pot, heat the olive oil and vegetable oil on high heat, then add the pork shoulder on the scored-skin side. Sear all sides of the meat to lock in the deep flavor and juices. Add the garlic and thyme. Add the chicken broth, bay leaves and pickle juice and let it simmer, covered, until the meat falls off the bone, 1 1/2 hours. Shred the meat to bite-size pieces in the pot. Add more of the reserved spice mix to taste. Combine 1 tablespoon cornstarch with 1 cup water in a small bowl, adding a bit more cornstarch and whisking together well until you have a "buttermilk" consistency. Pour the cornstarch slurry into the gravy slowly, a little bit at a time, stirring to the desired thickness.

PORK SHOULDER WITH MUSTARD-MUSHROOM GRAVY

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, carrots, thyme and bay leaf. Sauté until tender, about 10 minutes. Add 4 1/2 cups broth and wine. Bring to boil. Reduce heat; cover pot partially. Simmer 40 minutes, stirring occasionally and skimming off fat if necessary. Strain into 4-cup glass measuring cup, pressing on solids; discard solids. Add more broth if necessary to measure 4 cups, or return broth to pot and boil until reduced to 4 cups. (Can be made 1 day ahead. Cool to room temperature. Cover; chill.)
• Position rack in bottom third of oven and preheat to 325°F. Place roasting rack in shallow roasting pan. Sprinkle pork generously with salt and pepper. Set pork, fat side up, on rack in roasting pan. Roast until thermometer inserted into thickest part of pork registers 180°F, about 3 hours. Transfer to cutting board. Tent with foil. Scrape pan juices into 1-cup glass measuring cup. Spoon off fat. Reserve juices.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add all mushrooms. Cover and cook until tender, stirring often, about 10 minutes.
• Pour pan juices and 4 cups broth into mushrooms. Bring to simmer. Mix 4 tablespoons butter and flour in small bowl to form paste. Add mustard. Gradually whisk paste into skillet. Cook until gravy thickens slightly, whisking occasionally, about 5 minutes. Serve pork with gravy.

SUNDAY PORK ROAST WITH MUSHROOM GRAVY

Steps:

• Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
• Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
• While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
• When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
• Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
• Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
• Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
• Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
• Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
• Slowly whisk in pan juices and bring to a boil.
• Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.

PORK CHOPS IN MUSTARD MUSHROOM SAUCE

Steps:

• In a small saucepan cook shallot in 1 tablespoon oil over moderate heat, stirring until softened.
• Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated (approximately 4 minutes).
• Add wine or vermouth and boil until liquid is reduced to about 2 tablespoons (approximately 12 minutes).
• Stir in cream, thyme, and salt and pepper to taste and simmer just until sauce is thickened.
• Stir in mustard and keep sauce warm over very low heat.
• Pat pork chops dry with paper towels and season with salt and pepper.
• Heat remaining 1 teaspoon oil in a 10-inch skillet until hot but not smoking and saute chops until golden and just cooked through, 2-3 minutes on each side.
• Divide chops between 2 plates and spoon sauce over them.

ROASTED PORK SHOULDER WITH PAN GRAVY

Steps:

• Preheat the oven to 300 degrees F.
• Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
• After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
• Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
• Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.