Pork Chops Stroganoff Food

PORK STROGANOFF

Steps:

• Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
• Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
• Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

CREAMY PORK STROGANOFF

Steps:

• Optional Marinade:.
• In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
• Melt the butter and oil in heavy frying pan,(I use my dutch oven).
• Add onions and cook to soften for 3 - 4 minutes.
• Remove the onions with a slotted spoon to a small bowl.
• Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
• Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
• Add the creme fraiche and season with a little salt and freshly ground black pepper.
• Bring to vigorous simmer and cook until reduced to a creamy consistancy.
• Remove from heat and stir in heavy cream.
• Serve over a bed of rice or noodles.

STROGANOFF-STYLE PORK CHOPS

Steps:

• In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender., Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm., Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles.

PORK CHOPS STROGANOFF

Steps:

• Cook chops in large nonstick skillet on medium heat 4 min. on each side or until done (160ºF). Transfer to platter; cover to keep warm.
• Add onions and mushrooms to skillet; cook 6 min. or until onions are crisp-tender, stirring occasionally. Stir in sour cream and broth; cook until heated through, stirring frequently. (Do not boil.)
• Spoon sauce over chops; sprinkle with parsley.

STROGANOFF STYLE PORK CHOPS

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 5-6 minutes on each side.
• Remove and keep warm.
• In the drippings, saute onion and mushrooms until tender.
• Stir in the water, mustard and salt; bring to a boil.
• Return chops to pan.
• Reduce heat; cover and simmer for 15-20 minutes or until pork is tender.
• Remove chops and keep warm.
• Combine the flour and sour cream until smooth; add to skillet.
• Bring to a boil;cook and stir for 1-2 minutes or until slightly thickened.
• Serve pork chops and mustard-mushroom sauce over egg noodles.

PORK CHOPS WITH STROGANOFF SAUCE

Steps:

• For the stroganoff sauce:
• Heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
• Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
• For the pork chops:
• Melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
• To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.

PORK STROGANOFF

Steps:

• In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
• Remove and keep warm.
• In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
• Add the broth, tomato paste, lemon juice, tarragon and pepper.
• Simmer, uncovered, for 5 minutes.
• Return pork to the pan.
• Combine flour and sour cream; stir into pork mixture.
• Bring to a gentle boil; cook and stir for 2 minutes.
• Sprinkle with parsley.
• Serve over noodles.

BAKED PORK STROGANOFF

Steps:

• Heat butter and oil in a large skillet.
• Add pork loin and sprinkle with salt and half the pepper.
• Saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin.
• Place pork loins in a shallow baking dish.
• Add the white wine or broth to the skillet, stirring to remove bits from bottom of the pan.
• Stir in the mushroom soup, the onion soup and the half cup of water.
• Mix well and pour over the pork loin in the baking dish.
• Sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes.
• Remove from oven and stir well, sprinkle with the remaining pepper and continue baking for another 15 minutes.
• Serve over the hot buttered pasta.