JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE
Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Press crushed pepper corns onto each side of pork chops.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
- Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
- Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 39.1 g, Cholesterol 108.9 mg, Fat 24.8 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1143 mg, Sugar 0.7 g
HERBED PORK CHOPS IN MUSHROOM SAUCE
Steps:
- Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
- Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE
Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!
Provided by Idahoan
Categories Idahoan®
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Press crushed pepper corns onto each side of pork chops.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
- Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
- Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 39.1 g, Cholesterol 108.9 mg, Fat 24.8 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1143 mg, Sugar 0.7 g
PEPPERED PORK CHOPS W/PORTABELLA
I got some beautiful Pork Shoulder Chops from the store and decided I wanted to have a Pepper Steak with a Twist. This recipe is delicious and hearty. Enjoy
Provided by Azja Freeman
Categories One Dish Meal
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- You'll want to start by getting your Pork into a brine any brine will do. I use Water, salt, peppercorns, honey and apple cider vinegar. Let the Chops sit for at least 20 minutes.
- While your chops are hanging out, You'll want to get all of the veggies into a baking dish. No particular order here.
- Add salt, pepper and olive oil to taste. Give it a stir to incorporate the seasoning. You want to see the olive oil coat everything in the pan.
- Pour in a few tablespoons of water. This way you'll have a nice sauce.
- Remove your Chops from the brine and pat dry. Season with salt and pepper to taste.
- Place the Chops on top of the Pepper mixture.
- Add a dash of Worcestershire to the chops. Cover with foil.
- Bake in a 350 degree oven for about 35-40 minutes.
- Serve with Rice and Steamed Green Beans. Enjoy.
Nutrition Facts : Calories 298.5, Fat 20.7, SaturatedFat 7.1, Cholesterol 80.7, Sodium 78.2, Carbohydrate 6.7, Fiber 1.5, Sugar 2.5, Protein 20.7
JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE
Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!
Provided by Idahoan
Categories Idahoan®
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Press crushed pepper corns onto each side of pork chops.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
- Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
- Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
- Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 39.1 g, Cholesterol 108.9 mg, Fat 24.8 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1143 mg, Sugar 0.7 g
PORK CHOPS WITH BRAISED CABBAGE AND BALSAMIC SHERRY SAUCE
This is a Wolfgang Puck recipe that was printed in the latest Chicago Tribune Good Eating section. I haven't tried it yet and am posting so I can get this into my 'Pork Recipes' cookbook and throw this paper away. Sounds great and I can't wait to try it.
Provided by Hey Jude
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side.
- Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm.
- Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste.
- Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop.
- Garnish with chopped tomatoes and sprinkle with the chives.
Nutrition Facts : Calories 729, Fat 45.3, SaturatedFat 16.6, Cholesterol 179.8, Sodium 1035.5, Carbohydrate 14.8, Fiber 2.4, Sugar 10.7, Protein 57.6
SAVORY PORK CHOPS IN CREAMY MUSHROOM SAUCE
I created this recipe many years ago and my family loved it! I make it once or twice a month. It's so quick and easy to prepare. Note: I use bacon in my recipe, but you can substitue a chopped up sausage link of your choice. (May use pork loins or pork chops)
Provided by Leeka Loves Cooking
Categories Pork
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 533.1, Fat 29.5, SaturatedFat 8.9, Cholesterol 130.8, Sodium 1558.3, Carbohydrate 20.6, Fiber 2.2, Sugar 3.7, Protein 45.8
HERBED PORK CHOPS IN MUSHROOM SAUCE
Golden brown, seasoned pork chops simmer with onion in a creamy mushroom sauce and are served over hot cooked rice.
Provided by looneytunesfan
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
- Heat oil in skillet. Cook chops 10 minute or until browned.
- Add onion and cook until tender.
- Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minute or until chops are done. Serve with rice.
- TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
Nutrition Facts : Calories 408.9, Fat 21.6, SaturatedFat 6.5, Cholesterol 126.1, Sodium 668.5, Carbohydrate 9.2, Fiber 0.6, Sugar 2.4, Protein 42.1
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