Pork Chops With Quick Mushroom Gravy Food

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
• Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Pat 4 pork chops (bone-in or boneless) dry and season generously with salt and pepper on both sides.
• Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side (less for boneless). Remove from the pan and set aside.
• Without cleaning the pan, add 1 1/2 cups sliced mushrooms and 1/2 a sliced yellow onion and cook until golden brown and caramelized. Add a little more oil if the pan is too dry.
• Once browned, add 1 Tablespoon all-purpose flour and stir to coat. Cook for 1-2 minutes more.
• Add 1/2 cup chicken broth, 1/2 cup heavy cream, 2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the pan. Whisk gently until it thickens.
• Add salt and pepper to taste, then place the pork chops back into the pan and cover with the gravy. Allow to heat through.
• Plate and spoon gravy over pork chops to serve. Optionally, garnish with 1 Teaspoon each of fresh thyme and parsley.

PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
• Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
• Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

PORK CHOPS AND MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

PORK CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
• Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
• Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat., In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°. , Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops.

PORK CHOPS IN SHERRY-MUSHROOM GRAVY

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.

PORK CHOPS WITH QUICK MUSHROOM GRAVY

Steps:

• Season chops well with salt, pepper,& garlic powder.
• Brown on both sides in a large dutch oven or saucepan.
• Remove pork chops to a paper towel lined plate and sop up any extra oil or fat with a wadded up paper towel.
• Dump in Cream of Mushroom and add 1 can water and 1 can milk.
• I usually whizz this up with my immersion blender until smooth.
• Add back the pork chops and simmer for about an hours.
• The longer they simmer, the more tender the chops will become.
• We eat this with mashed potatoes (my family LOVES the instant ones) and green beans.

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 CHOPS WITH DELICIOUS GRAVY

Steps:

• Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
• In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.

PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Slice mushrooms.
• On med-high heat, saute in 2 Tbls.
• butter until cooked through.
• As mushrooms are cooking, season both sides of the pork chops with the spices evenly and rub the spices into the chop.
• Remove the cooked mushrooms from the pan.
• Add the second 2 Tbls.
• butter and allow to melt, but not smoke.
• On med-high heat, brown chops well on both sides.
• Remove from pan; reduce heat to medium.
• Add cream of mushroom soup and the jar of baby pearl onions WITH the juice to the pan.
• Stir well, scraping the fond (little brown bits) off the bottom of the pan.
• Stir in the cooked mushrooms and blue cheese.
• Continue stirring until the cheese in melted and thoroughly incorporated.
• Add chops back to pan and simmer in sauce for 20 minutes.
• Serve with noodles or rice and a vegetable.

COUNTRY PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Heat oven to 350 deg.
• In 10" skillet brown pork chops over med-high heat (1-2 min per side).
• Season both sides with salt and pepper.
• Place in 13x9" baking pan and cover with onions.
• Add chicken broth, thyme and garlic powder to skillet drippings.
• Stir; pour over pork chops and onions.
• Cover with foil; bake for 60-70 min.
• or until tender.
• Place on serving platter; keep warm.
• Pour liquid from baking pan into 10" skillet.
• Cook over medium heat until mixture just comes to a boil (1-2 min).
• Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
• Slowly stir flour mixture into hot liquid in skillet.
• Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
• Add mushrooms; cook 2 minutes.
• Reduce heat to low.
• Stir in sour cream.
• Continue cooking, stirring constantly, until heated through (1-2 min).
• Serve gravy over pork chops.
• (Gravy also good on baked potatoes).

CHOPS IN MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops and onion in butter until onion is tender. Stir in the soup, milk, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear.

3-STEP PORK CHOPS (W/ MUSHROOM GRAVY)

Steps:

• Brown pork chops in oil then place in large baking dish or roaster.
• In large bowl, mix remaining ingredients and pour over pork chops.
• Cover and bake at 350 degrees Fahrenheit for 1 to 1 1/2 hrs until tender.