Lemon Pork With Mushrooms Food

MUSHROOM PORK

Steps:

• Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, heat butter over medium-high heat. Add pork; cook until browned. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Reduce heat; cover and simmer until a thermometer reads 145°, 25-30 minutes. Remove meat and keep warm., In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Slice the pork; serve with gravy and rice.

SAUTEED GARLIC LEMON PORK CHOPS WITH MUSHROOMS

Steps:

• In a large skillet, heat the olive oil and butter over medium-high heat.
• Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the hot skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
• Reduce heat to medium-low. Add the mushrooms to the pan and allow to saute for 2 minutes. Add the garlic, saute for 30 seconds.
• Increase the heat to medium and add the chicken broth and scrap the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. Cut the lemon in half, juice half of the lemon and gently add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another minute or so. Serve hot.

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.

LEMON PORK WITH MUSHROOMS

Steps:

• Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere., In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm., Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges.

LEMON-PEPPER MUSHROOMS

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.

LEMON PORK WITH MUSHROOMS

Steps:

• Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere., In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm., Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

PAN-SEARED PORK WITH POTATOES AND LEMON

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup water; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
• Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
• In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.

PORK CHOPS WITH MUSHROOMS

Steps:

• Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
• Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
• Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
• Wrap loosely in foil and bake for 1 hour.

MUSHROOM PORK TENDERLOIN

Steps:

• Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
• In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.

SKILLET PORK WITH MUSHROOMS

Steps:

• Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
• Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

STICKY LEMON PORK

Steps:

• Tip the flour, paprika, salt and pepper into a food bag and toss in the pork until coated. Heat the oil in a flameproof casserole and fry the pork until brown on all sides. Add them rosemary, garlic and bay, then fry for 1 min more. Pour in the wine and bring to the boil, scraping the bottom of the casserole. Lower to a simmer and throw in the lemon zest.
• Cover the casserole, place on the lowest heat and simmer for 1 hr until the pork is tender. Add a splash of water if the sauce becomes too thick. Just before serving, stir in the lemon juice and check the seasoning.

GARLIC-LEMON PORK

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.