Moist Baked Breaded Pork Chops In Mushroom Gravy Food

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

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.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
• Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
• Heat oil and butter in a skillet over medium heat.
• Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
• Lastly coat in seasoned breadcrumbs.
• Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
• Transfer the chops to the baking dish.
• Cover with foil.
• Set oven to 350 degrees F.
• Bake for about 1 hour.
• Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
• After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
• Replace the foil and bake for another 25-30 minutes or until chops are tender.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 3 to 5 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium heat. Add mushrooms, shallot, and garlic and saute until mushrooms are crisp-tender, about 5 minutes.
• Whisk 1/2 cup chicken broth and flour together in a small bowl until a smooth, thin paste forms. Slowly add flour paste to the mushroom mixture, stirring to combine. Add remaining 1 1/2 cups broth, wine, and bouillon cube. Reduce heat to medium-low and cook until thickened and bubbly, 5 to 10 minutes. Add parsley, salt, and pepper. Serve over pork chops.

PORK CHOPS WITH MUSHROOM GRAVY

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.

MOIST, TENDER & CRISPY PORK CHOPS

Steps:

• EGG WASH: Beat the egg in a wide bowl with the mustard, mayonnaise, oregano, salt and pepper.
• COATING: Crush corn flakes and combine with the Romano Cheese.
• Spread out on a large plate.
• CHOPS: Poke chops with a fork or pound with a mallet to tenderize.
• OIL: Heat oil in a large frying pan over medium heat (oil is hot enough when a small piece of bread sizzles when dropped into the oil).
• COOK: Press each of the chops into the egg mixture, coating both sides.
• Then dip the chops into the bread crumbs, covering each side evenly.
• Fry the chops until they are a deep golden color, about 5-8 minutes per side depending on thickness.

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED BREADED PORK CHOPS

Steps:

• Season chops with salt and pepper.
• Spread mayonnaise on both sides of chops.
• Coat in bread crumbs on all sides.
• Sprinkle with oregano and garlic.
• Bake at 325 degrees for about 1 hour.

MOIST PORK CHOPS

Steps:

• Heat oil on medium high and brown both sides of pork chops.
• Dissolve beef boullion in the 3 cups of hot water and pour over pork.
• Pepper lightly and sprinkle onions over all.
• Cover and lower heat and let simmer for 1 hour. The longer the better.
• Remove chops and keep warm. If you want gravy mix 1 1/2 tbsp flour with 1/4 cup water until there are no lumps. Slowly stir flour mixture into pan and stir until thick. Can be poured over pork chops before serving.

SMOTHERED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Coat chops with coating mix as directed on package; place in 13x9-inch pan sprayed with cooking spray.
• Toss onions with oil; place over chops.
• Bake 30 min. Pour gravy over chops; cover. Bake 10 to 15 min. or until chops are done (145ºF).
• Remove chops from oven; let stand 3 min. before serving.

BAKED MOIST PORK CHOPS

Steps:

• Sprinkle the chops with salt and pepper.
• In a large heavy pan, heat 2 Tbsp oil on high and brown both sides of the meat.
• Put the brown pork chops into a deep casserole dish. Heat the remaining oil and saute the onion and garlic till golden. Pour in chicken stock, wine and bay leaf. Bring to a boil and cook for 3 minutes.
• Pour the liquid over the chops, cover tightly and bake for 1 1/2 hours at 350°.