PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
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
PORK CHOPS & MUSHROOMS
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.
Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
GESCHNETZELTES (CREAMY HUNTER'S SAUCE)
Geschnetzeltes is a popular German dish for the busy cook. A creamy sauce with pork, mushrooms and onions, it is traditionally served with Spaetzle, egg noodles, or potatoes.
Provided by The Daring Gourmet, www.daringgourmet.com
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
- Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
- Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
- Add the paprika and crumble in the beef bouillon and whisk until smooth.
- Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
- Serve immediately with hot spaetzle or egg noodles and a fresh green salad.
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.
GERMAN PORK CHOPS
I was a high school student when I received this recipe from my friend's mom, who is German. She often made these chops for us after church on Sunday. Forty years later, I still love them. -Roberta Byers, Chaffee, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.
Nutrition Facts : Calories 451 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 558mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 37g protein.
GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
- Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
- Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
BONELESS PORK CHOPS WITH MUSHROOMS AND THYME
Make and share this Boneless Pork Chops With Mushrooms and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 31m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper.
- Coat a big nonstick skillet with cooking spray; place over medium heat.
- Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
- Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
- Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
- Add in vermouth and cook 15 seconds.
- Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
- Spoon sauce over chops and serve.
Nutrition Facts : Calories 294.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 107.7, Sodium 670.8, Carbohydrate 3, Fiber 0.7, Sugar 0.9, Protein 43.6
More about "german style pork chops with mushrooms food"
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL)
From houseofnasheats.com
5/5 (14)Total Time 30 minsCategory Main CourseCalories 625 per serving
- Prepare breading stations for the schnitzel by beating the eggs and water for an egg wash in a shallow dish. In another shallow dish, combine 2 cups breadcrumbs, garlic powder, salt, and pepper. In a third shallow dish, add the flour, salt, garlic powder, smoked paprika, and black pepper.
- Trim fat from pork chops so they don't curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet so as not to tear the meat.
- Dip each pork chop in the flour mixture, shaking off any excess, then in the egg wash, then in the breadcrumbs. Transfer to a baking sheet while repeating until all of the pork chop has been breaded.
- Heat enough oil to cover the bottom of a large cast iron pan or dutch oven by about 1/4 inch until very hot, about 350 degrees F. Cook 1 schnitzel at a time, shaking the pan and moving the schnitzel periodically so it doesn't stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through, then remove and transfer to wire rack set over a sheet pan. Place in oven to keep warm while frying remaining schnitzel.
AUTHENTIC GERMAN JäGERSCHNITZEL (HUNTER SCHNITZEL WITH …
From daringgourmet.com
5/5 (48)Total Time 45 minsCategory Main CourseCalories 376 per serving
- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
- Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
HUNTER'S PORK CHOPS RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (4)Estimated Reading Time 4 minsServings 4
GERMAN SPAETZLE WITH MUSHROOM SAUCE - JäGERSPäTZLE
From savorynothings.com
PORK CHOPS IN CREAMY MUSHROOM SAUCE
From natashaskitchen.com
BACON AND MUSHROOM SMOTHERED PORK CHOPS - JULIA'S …
From juliasalbum.com
GARLIC BUTTER MUSHROOM PORK CHOPS RECIPE - CRUNCHY …
From crunchycreamysweet.com
CREAMY SMOTHERED PORK CHOPS RECIPE - TASTING TABLE
From tastingtable.com
THE BEST PORK CHOPS WITH MUSHROOMS RECIPE - JULIAS SIMPLY …
From juliassimplysouthern.com
SMOTHERED PORK CHOPS IN MUSHROOM SAUCE | RECIPELION.COM
From recipelion.com
PORK CHOPS | RECIPELION.COM
From recipelion.com
MUSHROOM SAUCE FOR CHICKEN (EASY 20-MINUTE RECIPE)
From platingsandpairings.com
GERMAN PORK SCHNITZEL RECIPE | DIETHOOD
From diethood.com
GERMAN PORK SCHNITZEL - FED BY SAB
From fedbysab.com
GERMAN STYLE PORK CHOPS WITH MUSHROOMS RECIPE - FOOD.COM
From rush.net-freaks.com
CROCKPOT PORK CHOPS - AMANDA'S COOKIN' - PORK
From amandascookin.com
WHOLE30 CREAMY MUSHROOM SMOTHERED PORK CHOPS - KITCHN
From thekitchn.com
37+ BEST SLOW COOKER RECIPES (EASY + DELICIOUS!)
From platingsandpairings.com
EASY INSTANT POT PORK RAMEN STIR FRY RECIPE
From allrecipes.com
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL)
From theseasonedmom.com
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