Pork With Mushrooms And Leeks Recipes

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PORK LOIN CHOPS WITH LEEK, MUSHROOMS & PEPPERS



Pork Loin Chops with Leek, Mushrooms & Peppers image

I wanted to use up some Leeks before they went bad, and this is what happened, lol! You could sub chicken for the pork, rice or mashed potatoes for the noodles; this is a very versatile recipe, although, I love it just the way it is :-D

Provided by Donna Adams

Categories     Steaks and Chops

Time 1h35m

Number Of Ingredients 15

4 thin pork loin chops (3/4 inch)
kansas city rub (recipe follows)
1 Tbsp bacon grease
1/2 tsp herbes de provence
1 leek, chopped (do not use dark green part)
3/4 c diced red pepper
1/2 tsp fine sea salt
1/2 tsp freshly ground pepper
1 c frozen peas, thawed
4 oz sliced mushrooms
1/2 c sweet vermouth
1/2 c heavy cream
1 Tbsp dijon mustard
1 Tbsp butter
egg noodle, cooked as directed (i like the wide or dumpling noodles)

Steps:

  • 1. Rub chops with KC rub. Refrigerate at least 6 hours. Melt bacon grease in skillet. Brown chops quickly, about 5 minutes, total. Remove to ovenproof casserole. Sprinkle with Herbes De Provence. In same skillet, sauté leek and peppers until almost tender. Add mushrooms and peas, salt and pepper. Cook on low heat for 3 minutes, stirring a little to combine. Pour over chops. Deglaze skillet with vermouth. Stir in Dijon and cream. Simmer for about 5 minutes. Add butter, stir until melted. Pour sauce over pork and vegetables in casserole. Bake, tightly covered, at 350 for 30 to 40 minutes. Serve over warm egg noodles.
  • 2. Kansas City Rub ½ c brown sugar ¼ c paprika 1 T. each of the following Black pepper Salt Chili powder Garlic powder Onion powder 1 t. cayenne Mix and store in glass jar.

PORK CHOPS WITH MUSHROOMS AND ONIONS



Pork Chops with Mushrooms and Onions image

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

4 boneless pork chops, 1-inch thick
½ teaspoon seasoning salt, or to taste
1 tablespoon oil
2 cups chicken broth
1 cup sliced button mushrooms
1 small chopped onion
2 tablespoons butter
¼ cup flour, or more as needed

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

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