PORK WITH A CREAMY MUSHROOM SAUCE
Lean pork contains around 4% fat, so is a good choice if you're on a diet. The pork medallion is quick to cook and makes a good alternative to chicken. Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt.
Provided by Fiona Hunter
Categories Main course
Yield Serves 1
Number Of Ingredients 10
Steps:
- Heat the oil in small frying pan. Add the onion and cook for 3-4 minutes.
- Add the pork, garlic (if using) and mushrooms and cook for 2-3 minutes.
- Pour in the stock, cover with a lid and cook over a low heat for 5-10 minutes, or until the pork is cooked through.
- Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste.
- Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute.
- Serve the pork and sauce with the courgetti.
Nutrition Facts : Calories 315kcal, Carbohydrate 8.5g, Fat 4%, Fiber 3.5g, Protein 29g, SaturatedFat 7g, Sugar 7g
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
MUSHROOM-SHERRY SAUCE
A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.
Provided by Outta Here
Categories Sauces
Time 30m
Yield 3 cups sauce, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy skillet over medium heat.
- Add the onions and garlic; sauté 5 minutes.
- Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
- Remove mushrooms and keep warm.
- Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
- Stir in the sherry and cook 1 minute.
- Stir in the stock and return mushrooms to pan; simmer 5 minutes.
- If thinner sauce desired, add small amounts of sherry until desired consistency.
Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8
PAN-FRIED PORK WITH MUSHROOM AND SHERRY SAUCE
Serve this impressive pork dish and everybody will think you've been slaving in the kitchen for hours. So easy to make yet this creamy, mustardy pork would be ideal for a mid-week dinner party with friends. Serve with broccoli and new potatoes or pasta.
Provided by English_Rose
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pork into thin slices horizontally to make thin steaks (escalopes).
- Heat half the oil in a large frying pan and fry the onions and mushrooms until tender.
- Remove from the pan and set aside.
- Add the remaining oil and fry the pork for 3-4 minutes on each side until browned.
- Return the onions and mushrooms to the pan, along with sherry or apple juice, mustard and crème fraîche.
- Simmer for 5 minutes, or until pork is cooked.
- Serve with broccoli and new potatoes or pasta.
Nutrition Facts : Calories 297.3, Fat 26.4, SaturatedFat 12.9, Cholesterol 71.3, Sodium 67.3, Carbohydrate 7.4, Fiber 1.1, Sugar 2.6, Protein 3.2
PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Provided by conniecooks
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 10 " skillet.
- Add oil.
- Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
- Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
- Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
- Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
- Add meat back to pan, along with herbs.
- Reduce heat, cover and simmer 15 -20 minutes.
Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7
PORK CHOPS IN SHERRY-MUSHROOM GRAVY
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Provided by Yoly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
- Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
- Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
- Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PEPPERED PORK WITH MUSHROOM SAUCE
Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it. -Jolene Roszel, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 785mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
PORK TENDERLOIN WITH MUSHROOM PAN SAUCE
This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.
Provided by Irmgard
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the pork with salt and pepper.
- In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
- Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
- Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
- Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
- Saute the shallots until softened, about 3 minutes.
- Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
- Add the wine and cook until evaporated, stirring and scraping up any brown bits.
- Add the broth and cook for 5 minutes.
- Mix the butter with the flour and add to the sauce along with the parsley.
- Simmer, stirring, until thickened.
- Stir any juices from the pork into the sauce.
- Serve with the pork.
PORK AND MUSHROOM STIR-FRY
I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.
Provided by Nigella Lawson
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
- Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
- Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams
20-MINUTE PORK PAN-FRY
Comfort food at its best
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
- Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
- Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.
Nutrition Facts : Calories 288 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.42 milligram of sodium
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