NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE
This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nikki D Lovely
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
- Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
- Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
- Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
- Pour sauce over pork chops; stir to incorporate juices in the pan.
- Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g
PORK CHOPS WITH CREAMY MUSHROOMS
Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
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.
NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE
This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nikki D Lovely
Categories Baked Pork Chops
Time 1h18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
- Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
- Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
- Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
- Pour sauce over pork chops; stir to incorporate juices in the pan.
- Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g
NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE
This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nikki D Lovely
Categories Baked Pork Chops
Time 1h18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
- Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
- Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
- Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
- Pour sauce over pork chops; stir to incorporate juices in the pan.
- Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g
CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE
Total comfort food! You will need 3/4-inch thick pork chops for this, make certain to slice the potatoes the same thickness as the chops to assure that both are cooked at the same time. You can use fresh mushrooms instead of canned but they will need to be sauteed firstly to release their liquid. Serve this with hot cooked buttered egg noodles and green beans!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Het oven to 325 degrees.
- Butter a 13 x 9-inch baking dish.
- Heat oil with butter in a skillet.
- Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
- To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
- Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
- In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
- Spoon the soup mixture over the potatoes and onions.
- Arrange the browned chops on top.
- Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
- Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
- Let stand about 10 minutes before serving.
PORK CHOPS IN CREAMY MUSHROOM SAUCE
Steak sauce and sour cream add their tangy, robust flavors to the creamy mushroom sauce in this easy pork chop recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat chops with flour. Melt butter in large skillet on medium heat. Add chops; cook 5 to 6 min. on each side or until done (145°F). Transfer to plate; cover to keep warm.
- Add mushrooms and onions to same skillet; cook 5 min., stirring frequently to scrape browned bits from bottom of skillet. Add broth and steak sauce; simmer 5 min. or until sauce is slightly thickened. Stir in sour cream.
- Return chops to skillet; cook 3 to 5 min. or until heated through, turning once to evenly coat chops with sauce.
- Serve chops over rice; top with sauce and parsley.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
PORK CHOPS WITH SOUR CREAM SAUCE
This recipe is actually from my partner, Dean Ramsey. This is a DELICIOUS way of serving pork chops, and the sauce should act as a gravy over white rice, wide egg noodles or mashed potatoes. If you have any questions, you can e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine sage, salt and pepper and rub the chops on both sides with the mixture. Brown chops on both sides, lightly, in hot fat. Drain off excess fat. Add the onions and consomme. Cover and simmer 30 minutes, or until the meat is almost done.
- Combine sour cream and flour and pour it over the chops. Simmer, uncovered, 8 to 10 minutes. Sprinkle with parsley and serve. Use the extra sauce over white rice, wide egg noodles, or mashed potatoes.
Nutrition Facts : Calories 441.2, Fat 32.1, SaturatedFat 15, Cholesterol 94.1, Sodium 766, Carbohydrate 13.5, Fiber 1, Sugar 2.5, Protein 24.2
NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE
This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nikki D Lovely
Categories Baked Pork Chops
Time 1h18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
- Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
- Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
- Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
- Pour sauce over pork chops; stir to incorporate juices in the pan.
- Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g
STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE
These chops are stuffed with mozzarella cheese and fresh basil. They are lightly pounded to tenderize and cooked in a mushroom cream sauce with white wine. Serve with buttered egg noodles. This dish is inspired by an episode of Lidia's Italy (she made veal chops) that my husband saw. As you may know (or experience with your own DH) he didn't remember the ingredients or cooking times, but he wants what she made!
Provided by threeovens
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
- Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
- Secure pocket with wooden toothpicks, then pound edge to close edge.
- Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
- Remove chops to a baking dish.
- Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
- Stir in wine, broth and cream; cook 1 minute.
- Pour mushroom cream sauce over chops and place in oven for 30 minutes.
Nutrition Facts : Calories 864.6, Fat 65.3, SaturatedFat 31.1, Cholesterol 265.4, Sodium 441.6, Carbohydrate 5.5, Fiber 0.6, Sugar 1.9, Protein 57.5
NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE
This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nikki D Lovely
Categories Baked Pork Chops
Time 1h18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
- Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
- Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
- Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
- Pour sauce over pork chops; stir to incorporate juices in the pan.
- Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g
PORK CHOPS WITH MUSHROOM CREAM SAUCE - LOW CARB
Moist, flavorful, delicious pork chops, smothered in a savory mushroom cream sauce. Surprisingly light, yet satisfyingly indulgent. Inspired by PanNan's "Pan Grilled Pork Chops".
Provided by DanielsWife
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine herbs, salt, and pepper.
- Apply liberally to chops on both sides.
- Let sit on counter for 30 minutes.
- Heat olive oil in large cast-iron skillet until medium-hot.
- Set chops in the pan, and leave them alone. Otherwise, you will tear the herbs off. Cook each side until golden brown. Lower the heat if necessary. approximately 4 minutes each side.
- Cover the pan with a tight fitting lid. Turn the heat off. Let sit for 10-12 minutes. If the chops are less than 1 inch thick, reduce time to 6-8 minutes.
- While chops are cooking, add olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine. You are not trying to cook the mushrooms completely, just start the process.
- Remove chops to serving platter, cover to keep warm.
- Add mushrooms and cooking liquid to the pan the chops were cooking in, turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.
- Add heavy cream, and simmer until reduced by half.
- You may return chops to the pan to reheat, or pour sauce over chops.
- Serve with your favorite green vegetable, and enjoy!
EX-MOTHER IN LAW'S PORK CHOPS WITH CREAM OF MUSHROOM
This was the one good memory I have of my first marriage- going to my ex-mother-in-law's and smelling this cooking! Of course, I begged for her recipe and have been making it regularly ever since. Her son was not a keeper for me, but her pork chops sure were! This recipe may be halved by using 4 pork chops, one can of soup, and two tablespoons of butter with the Lawry's seasoning.
Provided by BamaKathy
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In skillet with melted butter,sprinkle both sides of pork chops with seasoned salt and seasoned pepper to taste and brown.
- Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) and smear all over pork chops.
- Cover and seal tightly with heavy aluminum foil and put into pre-heated 350 degree oven for 1 hour.
- Remove foil last few minutes.
- Serve over rice or noodles.
- Yummmmm!
Nutrition Facts : Calories 660, Fat 45.1, SaturatedFat 15.8, Cholesterol 191.2, Sodium 942.7, Carbohydrate 6.8, Sugar 1.5, Protein 53.7
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