PORK CHOPS WITH MUSHROOMS AND ONIONS
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
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
BRAISED PORK CHOPS
Simple seasonings in this recipe let the wonderful natural flavor of braised pork chops really shine through. With homemade bread and a salad, this makes a delightful meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.
Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 679mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
PORK CHOPS GARNISHED WITH PEPPERS & ONIONS
Lean pork chops dipped in flour and fried slightly brown. Garnished with saute' bell peppers and onion. Sprinkeled with "All Seasoned Pepper", garlic powder and seasoned salt. The taste is heavenly and looks like it came from a elegant exquiste restaurant.
Provided by Chef DEEdeeCOOK
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour vegetable oil in large skillet, enough to just cover bottom, put heat on med high.
- Roll pork chops in flour pressing to knead flour into chop as much as possible.
- Lay chops into skillet to fry. (pork chop should sizzle just a little as you put it in.).
- Sprinkle with season salt, seasoned pepper and garlic powder to your taste.
- Turn chops over and repeat. Cook till done all the way thru.
- Slice your bell peppers and onion and put over chops. Saute and serve. walla -- .
Nutrition Facts : Calories 902.8, Fat 56.9, SaturatedFat 21.2, Cholesterol 194.9, Sodium 162.7, Carbohydrate 37.9, Fiber 2.9, Sugar 2.9, Protein 56.2
PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
OVEN-BRAISED PORK CHOPS WITH RED ONIONS AND PEARS
The sugar in the honey helps to caramelize the pork, onion, and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting. For some dishes, you want the onions cut fine, so they almost disappear. Here, I cut the onions large-and the pears, too-so they keep their shape and don't fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
- Preheat the oven to 425° F. Heat the oil in a large, heavy skillet with a flame proof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
- Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
- Stir the red-wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.
- Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic-vinegar reduction around the edge of the plate.
EASY BRAISED PORK CHOPS
This recipe creates very juicy tender pork chops, and caramelized onions. I serve the onions over mashed potatoes.
Provided by Karen Parnell
Categories Pork
Time 57m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season pork chops with salt and pepper.
- Heat oil in medium hot skillet.
- Brown chops for 2-3 minutes per side.
- Remove chops from pan.
- Sauté onions and garlic in pan 2 minutes, until soft.
- Reduce heat to low, and return chops to pan.
- Spread the onions over the chops, cover and braise for 45 minutes.
BRAISED PORK CHOPS WITH PEPPERS
Categories Microwave Sauté Quick & Easy Pork Chop Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a non-stick skillet heat the butter over moderately high heat until the foam subsides and in it brown the pork chops, patted dry and seasoned with salt and black pepper. Add the broth and the vinegar, bring the liquid to a boil, and transfer the mixture to a microwave-safe baking dish just large enough to hold the chops in one layer. Sprinkle the chops with the bell peppers and microwave the mixture, covered with microwave-safe plastic wrap, at medium power (50%) for 6 minutes. Stir the cornstarch mixture into the cooking juices and microwave the mixture, covered, at high power (100%) for 1 minute.
BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY
This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.
Provided by luvmybge
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Dredge chops by shaking in a paper bag with flour, salt, and pepper.
- Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
- Remove from heat.
- Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
- Put chops back in pan and pan back on heat source and lay onion slices over chops.
- Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
- Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
- Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.
BRAISED PORK CHOPS WITH APPLES AND ONIONS
British origins to this recipe. The Apples and onions get steamed on top of the cooking chops in a pan and the apples turn into a soft, almost apple sauce. The chops are tender flavored with apple and onions and you get a little au jus. I've not found another online like this one.
Provided by Chef Hamturo
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- season the chops well with salt and pepper.
- Peel and core apples and cut into wedges.
- Peel onions and separate into rings.
- Melt butter in frying pan and sear the meat on both sides.
- add the water with the worcestershire sauce, cover and cook 10 minute on medium high heat.
- Turn chops over, add apple and onions. reduce heat, cover and cook for a further 30 minute on medium low heat.
- garnish with parsley and serve with creamed potatoes.
Nutrition Facts : Calories 454.4, Fat 23.2, SaturatedFat 9.2, Cholesterol 150.7, Sodium 185.4, Carbohydrate 18.3, Fiber 3.1, Sugar 12.1, Protein 42.1
More about "braised pork chops with peppers and onions food"
DELICIOUS BRAISED PORK CHOPS AND ONIONS RECIPE: EASY …
From youtube.com
BRAISED PORK SHOULDER WITH HATCH CHILES RECIPE | ANTONIA LOFASO
From foodnetwork.com
Author Antonia LofasoSteps 5Difficulty Intermediate
QUICK-BRAISED PORK WITH SWEET PEPPERS AND ONIONS
From washingtonpost.com
Servings 6Calories 250 per serving
BRAISED PORK CHOPS WITH ONIONS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
#TRUST之美# BRAISED PORK RIBS WITHOUT SOY SAUCE - SIMPLE CHINESE …
From simplechinesefood.com
PORK CHOPS WITH BALSAMIC ONIONS AND PEPPERS RECIPE RECIPES
From hola.churchrez.org
BRAISED PORK CHOPS RECIPES | SULLIVAN RECIPES
From sullivanrecipes.pages.dev
BRAISED PORK WITH PEPPERS AND ONIONS RECIPE - EASY KITCHEN
From easykitchen.com
BRAISED PORK WITH PEPPERS AND ONIONS RECIPE - SPRY LIVING
From spryliving.com
BRAISED PORK CHOP WITH ONIONS AND TOMATO SAUCE RECIPE - FOOD …
From foodnewsnews.com
BRAISED PORK WITH PEPPERS AND ONIONS - SWIFT
From swiftmeats.com
BRAISED PORK WITH PEPPERS AND ONIONS | FAREWAY
From fareway.com
PORK AND EGG FRIED RICE – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
BRAISED BEEF WITH SAUERKRAUT AND SIZZLING POTATOES
From palatablepastime.com
BRAISED PORK CHOPS WITH PEPPERS AND ONIONS | RECIPE | BRAISED …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love