PORK WITH MUSHROOMS AND LEEKS
These super delicious pork chops are browned in butter and olive oil, then simmered until done in a wonderful mushroom and leek sauce. I love that this recipe is simple and doesn't require much prep, though it tastes incredible. Hope you all enjoy this!
Provided by Alena Tarasevich
Time 30m
Yield 3 Servings
Number Of Ingredients 13
Steps:
- Instructions
PORK CHOPS & MUSHROOMS
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.
Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PORK CHOPS WITH FRESH MUSHROOMS, TOMATOES, AND BELL PEPPERS
Make and share this Pork Chops With Fresh Mushrooms, Tomatoes, and Bell Peppers recipe from Food.com.
Provided by Lizzie Rodriquez
Categories African
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard.
- Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside. Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
- Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.
Nutrition Facts : Calories 363.9, Fat 26.9, SaturatedFat 8.4, Cholesterol 68.8, Sodium 352.2, Carbohydrate 5.7, Fiber 1, Sugar 1.6, Protein 19.6
PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
JUICY PORK LOIN CHOPS
Make and share this Juicy Pork Loin Chops recipe from Food.com.
Provided by Derf2440
Categories Pineapple
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chops with salt and pepper.
- Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
- Marinade:.
- In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
- Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
- Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
- Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
- Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
- Very nice served over brown rice.
Nutrition Facts : Calories 99.5, Fat 3.6, SaturatedFat 0.5, Sodium 255.4, Carbohydrate 17.5, Fiber 1.5, Sugar 13.3, Protein 0.8
CANADIAN PORK LOIN CHOPS
I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.
Provided by WestCoastMom
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 4h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
- Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
- Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
- Coat pork chops on all sides with seasoned bread crumbs.
- Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
- Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
- Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g
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