Pork Chops With Garlic Mushroom Sauce Food

PORK CHOPS IN GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

PORK CHOPS WITH GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with ground paprika, salt and pepper.
• Heat large skillet on medium-high heat and then add 2 tablespoons of butter or olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.
• In same skillet over medium-high add remaining butter or olive oil. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.
• Stir in the flour, cooking and stirring to remove lumps. Slowly add the broth, whisking until incorporated. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).Reduce heat to medium, stirring often, simmer until thickened. Check for seasoning and salt again if needed.
• Return pork chops to pan and cook for about 1 minute or until they are fully cooked through and center temperature is 145F. Serve hot. Garnish if desired.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
• Heat oil in skillet. Cook chops 10 minute or until browned.
• Add onion and cook until tender.
• Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minute or until chops are done. Serve with rice.
• TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

PORK CHOPS WITH MUSHROOM SAUCE

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.

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE WITH RUSTIC GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

PORK CHOPS WITH CREAMY MUSHROOMS

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.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
• Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

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.

PORK LOIN CHOPS WITH GARLIC SAUCE

Steps:

• Salt and pepper pork.
• Heat oil and butter in skillet.
• Dredge chops in flour.
• Fry on med-hi until browned on both sides.
• Reduce heat to low, cover and simmer for 10 minutes.
• Remove chops and keep warm.
• To skillet add garlic.
• Cook 1 minute until garlic is soft.
• Add cream, cook for 1 minute.
• Add 1 t butter, stir to mix well.
• Serve chops with sauce on top.

PORK CHOPS WITH MUSHROOM BOURBON CREAM SAUCE

Steps:

• Saute the mushrooms, garlic and onions in a large skillet with olive oil over medium-high heat. Saute until the mushrooms are browned; about 15 minutes.
• Add the wine. Turn the heat up to high and boil until the liquid has thickened and becomes the consistency of a glaze; about 4 minutes.
• Add the stock and bourbon. Boil the mixture until it is reduced by two-thirds.
• Add the heavy cream and simmer until the sauce thickens; several minutes.
• In a shallow baking dish, whisk together an egg and 2 tablespoons of water.
• Sprinkle salt and pepper evenly on both sides of the pork chops.
• Add flour to a small bowl. To another small bowl, add the breadcrumbs.
• Dip the pork chops into the flour and coat evenly.
• Next dip the chop into the egg mixture then into the breadcrumbs, coating evenly.
• In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook for 4 minutes per side or until browned. Flip the chops over again, cover and lower the heat and cook for another 5 minutes.
• Bring the sauce to a simmer and add the chopped basil to the skillet. Season to taste with salt and pepper.
• Serve the sauce drizzled over the pork chops.

PORK CHOPS WITH MUSHROOMS

Steps:

• Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
• Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
• Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
• Wrap loosely in foil and bake for 1 hour.

PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Pan fry pork chops on high to sear in the flavor, then put into a baking dish.
• Cover with the other ingredients (do-not add water to soup) and bake at 350 degrees (Uncovered) for about 1 hour.

MUSHROOM-GARLIC PORK CHOPS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
• Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center*.
• Serve with the noodles.

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute.
• Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
• Serve with rice and mixed vegetables.