PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
PORK CHOPS WITH MUSHROOM GRAVY
Rich and creamy pork chops with mushroom gravy come together in just 30 minutes and all in one-pan. Pan fried pork chops pair perfectly with mushroom gravy in this easy recipe.
Provided by Isabel Laessig
Categories Main
Time 30m
Number Of Ingredients 14
Steps:
- Pat 4 pork chops (bone-in or boneless) dry and season generously with salt and pepper on both sides.
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side (less for boneless). Remove from the pan and set aside.
- Without cleaning the pan, add 1 1/2 cups sliced mushrooms and 1/2 a sliced yellow onion and cook until golden brown and caramelized. Add a little more oil if the pan is too dry.
- Once browned, add 1 Tablespoon all-purpose flour and stir to coat. Cook for 1-2 minutes more.
- Add 1/2 cup chicken broth, 1/2 cup heavy cream, 2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the pan. Whisk gently until it thickens.
- Add salt and pepper to taste, then place the pork chops back into the pan and cover with the gravy. Allow to heat through.
- Plate and spoon gravy over pork chops to serve. Optionally, garnish with 1 Teaspoon each of fresh thyme and parsley.
Nutrition Facts : Calories 392 kcal, Carbohydrate 6 g, Protein 31 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 138 mg, Sodium 255 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY
This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!
Provided by HEIDIHELM
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
- Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
- Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g
PORK CHOPS IN MUSHROOM GRAVY
This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!
Provided by jb
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g
PORK CHOPS AND MUSHROOM GRAVY
These golden brown pork chops are tender and moist after cooking in a savory gravy.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,
Nutrition Facts : Calories 401 calories, Fat 22g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 907mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY
My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too.
Provided by lazyme
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
- To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
- Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
- In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
- Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.
Nutrition Facts : Calories 1193.1, Fat 81.4, SaturatedFat 29.6, Cholesterol 159.2, Sodium 2393.5, Carbohydrate 72.2, Fiber 7.3, Sugar 11.2, Protein 42.1
EASY PAN PORK CHOPS AND MUSHROOMS WITH GRAVY
This is a simple easy recipe that is soooo good! Try to use thick-cut pork chops for this don't use fast-fry. Add in some cayenne for extra heat and increase the mushrooms if desired! If your in a hurry just place the chops in the baking dish and you can omit the pre-browning step, Grated old cheddar can be used in place of the Parmesan if desired. Prep time includes browning the chops firstly, cooking time will vary depending on the size of your pork chops.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 13 x 9-inch baking dish.
- Season the pork chops with seasoned salt and black pepper.
- Heat butter in a skillet over medium-high heat; add in the chops and brown well on both sides.
- Place the chops in the prepared baking dish.
- In a bowl mix together the undiluted soups with onion, garlic, mushrooms, Parmesan cheese, black pepper and cayenne to taste (if using) mix well to combine.
- Pour the soup mixture over the chops in the baking dish.
- Set oven to 350 degrees.
- Cover with foil and bake for about 40 minutes, or until the chops are tender (cooking time will vary depending on the thicknes of your chops).
Nutrition Facts : Calories 386.9, Fat 24.7, SaturatedFat 10.6, Cholesterol 100.2, Sodium 983.6, Carbohydrate 12.5, Fiber 1, Sugar 4.3, Protein 28.6
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