Pork Cubes In Soup Gravy Food

PORK MEDALLIONS IN MUSHROOM GRAVY

Steps:

• Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
• Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
• Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
• Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
• Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

CREAM OF MUSHROOM SOUP GRAVY

Steps:

• Pour the can of soup into the pan and warm over a low heat.
• Once the soup is warmed and starting to thin, crumble the stock cube into the soup. Bring the soup to a simmer, stirring to dissolve the stock powder.
• Add heavy cream or milk until the desired consistency is achieved, approximately 1-2 tablespoons should be sufficient [Note 2].
• Add ground black pepper to taste.

CUBED PORK WITH CREAM OF MUSHROOM SOUP

Steps:

• Brown Cubed Pork , remove from pan, add 1 can of Cream of Mushroom soup and 1 can milk mix it together and ad the cubed pork back into the pan, let cook until the cubed pork is the tenderness that you desire. Stiring up the mushroom soup as it cooks

MEXICAN PORK CUBES

Steps:

• Sprinkle meat with spices and place meat in saucepan with onion and butter and brown on both sides of pork chops.
• Then add in the salsa and red wine vinegar and remove pork chops one at a time cutting into cubes, and place back in pan when finished cutting.
• Once all pork is cooked through take off heat and sprinkle with cheese and place lid on pan and leave until melted.

PORK CUBES IN SOUP GRAVY

Steps:

• Heat olive oil in a large skillet. Add pork cubes and season generously with poultry seasoning, garlic powder, and black pepper. Cook until pork is no longer pink.
• Add onions and mushrooms, and saute until onions are translucent.
• Stir in the two cans of mushroom soup & gravy mix. Simmer on low for fifteen minutes.
• Serve over top of mashed potatoes or noodles.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

PORK CHOPS IN GRAVY

Steps:

• In a bowl, beat egg and water.
• Dip pork chops in egg mixture.
• Coat with bread crumbs.
• In a large skillet, brown chops in oil.
• Transfer to greased 9x13 baking dish.
• Mix the soups together and pour over then sprinkle with cheese.
• Cover and bake at 325 for 1 1/2 hours or until tender.

SWEET AND SPICY GLAZED PORK CUBES

Steps:

• In a large skillet, heat vegetable oil over medium heat.
• Brown pork cubes for 6 to 8 minutes stirring occasionally.
• Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
• Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
• Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
• Serve warm.

MARINATED PORK CUBES

Steps:

• In a large bowl combine first 8 ingredients (oil-bay leaf) and then season with salt and pepper. Add meat and stir to coat. Cover and refrigerate overnight or several hours (at least 4 hours), stirring occasionally.
• Remove meat from marinade using a slotted spoon. (Remember to reserve 1 tablespoon marinade for dip if making).
• Heat one tablespoon marinade in a large skillet over medium high heat. Add meat in batches and cook until meat is brown (15 minutes).
• Transfer to heated platter and serve with dip (see below) as an appetizer or serve over rice as a main dish.
• To make dip: heat one tablespoon reserved marinade in a small skillet over low heat. Stir in almonds and cook until lightly colored. Sprinkle with flour and cook, stirring constantly (1-2 minutes). Add Sherry, water and salt and simmer 2-3 minutes longer.