PORK CHOPS IN SAVORY MUSHROOM CREAM SAUCE
Smother pork chops in a homemade cream sauce with yogurt and fresh mushrooms for a tasty, 30-minute dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
- In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
- In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
- Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.
Nutrition Facts : Calories 470, Carbohydrate 54 g, Cholesterol 70 mg, Fiber 1 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 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.
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!
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
FAST FRY PORK CHOPS WITH DIJON MUSHROOM CREAM SAUCE
This makes a lot of sauce so you might want to cut the amounts in half. You can also use pork medallions flattened to about 1/4-inch thickness with a meat mallet or rolling pin in place of the fast fry chops, also you can lightly dredge the chops in flour before frying.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season the pork chops on both sides with salt and pepper.
- Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
- Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
- Add in the onion, bell pepper and garlic; saute for about 3 minutes.
- Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
- Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
- Season the sauce with salt and pepper.
- Serve the pork chops with the sauce over them or on the side.
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
PORK CHOPS WITH MUSHROOM SAUCE
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Provided by smashmac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chops:.
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE
Looks and tastes like it took all day to make these pork chops with creamy mushroom sauce, but is quick and easy. Kids and meat-lovers alike will love this saucy and savory dish. Serve over egg noodles, mashed potatoes, or stuffing.
Provided by stef k
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
- Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
- Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 421.1 calories, Carbohydrate 12 g, Cholesterol 104 mg, Fat 23.2 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 10.3 g, Sodium 655.3 mg, Sugar 4.7 g
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
SAVORY PORK CHOPS
Make and share this Savory Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 4 ingredients.
- Dredge pork chops in flour mixture.
- In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
- Combine the sauce ingredients; pour over chops.
- Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
- Spoon sauce over chops when serving.
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