Portobello Pork Chops Food

PORTOBELLO PORK CHOPS

Steps:

• 1. Heat oven to 375 degrees. Trim fat from chops. Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa.
• 2. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops.
• 3. Bake, uncovered, for 20 to 30 minutes until internal temperature on a thermometer reads 145 degrees followed by a 3 minute rest time. Sprinkle with parsley. Serve chops with salsa mixture. Makes 4 servings.

BALSAMIC PORK CHOPS WITH MUSHROOM

Steps:

• Pre-heat oven to 400°F.
• Heat oil in large ovenproof skillet over medium-high heat 1 minute.
• Sprinkle pork with salt and pepper to taste.
• Brown pork chops 3 minutes per side; add vinegar, rosemary, and soy sauce.
• Bake 15 minutes.
• Transfer sauce to bowl and keep warm.
• Add butter and mushrooms to skillet.
• Cook over medium heat 2 minutes.
• Spoon warm sauce over pork and mushrooms and serve.

PEPPERED PORK CHOPS W/PORTABELLA

Steps:

• You'll want to start by getting your Pork into a brine any brine will do. I use Water, salt, peppercorns, honey and apple cider vinegar. Let the Chops sit for at least 20 minutes.
• While your chops are hanging out, You'll want to get all of the veggies into a baking dish. No particular order here.
• Add salt, pepper and olive oil to taste. Give it a stir to incorporate the seasoning. You want to see the olive oil coat everything in the pan.
• Pour in a few tablespoons of water. This way you'll have a nice sauce.
• Remove your Chops from the brine and pat dry. Season with salt and pepper to taste.
• Place the Chops on top of the Pepper mixture.
• Add a dash of Worcestershire to the chops. Cover with foil.
• Bake in a 350 degree oven for about 35-40 minutes.
• Serve with Rice and Steamed Green Beans. Enjoy.

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.