Savory Pork Chops In Creamy Mushroom Sauce Recipes

PORK CHOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
• Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.

PORK CHOPS IN SAVORY MUSHROOM CREAM SAUCE

Steps:

• Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
• In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
• Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.

PORK CHOPS WITH CREAMY MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
• Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.

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.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

CREAM OF MUSHROOM AND SOY SAUCE PORK CHOPS

Steps:

• Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
• Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
• Cover, and cook on Low until very tender, 6 to 8 hours.

PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE

Steps:

• Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.

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).

SAUCY MUSHROOM PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, brown chops on both sides in 1 teaspoon oil; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer., Add wine, stirring up any browned bits; cook for 4-6 minutes or until liquid is reduced by half. Stir in soup and broth. Bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°.

SAVORY PORK CHOPS IN CREAMY MUSHROOM SAUCE

Steps:

• In large skillet or wok add bacon and cook on medium heat until brown. NOTE: If using a chopped sausage link in place of bacon, saute sausage in one tbsp of cooking oil.
• Add chopped onion and saute for 2 minutes.
• Add pork chops.
• Sprinkle garlic powder, pepper and paparika over the pork chops and cook for approximately 4 minutes on each side.
• Add cream of mushroom soup and 1/2 can of water. Stir together until soup and water are mixed well. Bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.
• Serve while hot and enjoy!
• May add additional salt and pepper to taste.
• Suggestion: These pork chops go great over steamed rice!