Sauteed Garlic Lemon Pork Chops With Mushrooms Recipes

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.

LEMON-GARLIC PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first 6 ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan., Broil 4-5 in. from heat until a thermometer reads 145°, 4-5 minutes on each side. Let stand 5 minutes before serving.

LEMON PORK WITH MUSHROOMS

Steps:

• Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere., In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm., Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges.

ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
• Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
• Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
• Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.

PORK CHOPS SAUTEED WITH MUSHROOMS, GARNISHED WITH TOMATOES

Steps:

• Preheat oven to 375°F.
• Remove some of the fat from the pork chops, season them with salt and pepper and dip them one at a time in the flour.
• Then dip the floured pork chops first in the beaten eggs, then in the bread crumbs.
• Place the oil in an ovenproof frying pan over medium heat.
• When the oil is hot, add the pork chops.
• Cook them on both sides for 2 minutes.
• Then place the frying pan in the oven for approximately 10 minutes.
• Do not cover.
• Remove the pork chops from the pan and put them on a service platter.
• Add the butter to your pan and place it over medium heat on top of the stove.
• When the butter is melted, add the mushrooms.
• Saute the mushrooms for 2-3 minutes, seasoning to taste.
• Add the flour and the horseradish, mix well together, then add the chicken stock.
• Continue to taste and serve the pork chops with the sauce.
• Garnish with tomato slices.