Savory Pork Chops In Creamy Mushroom Sauce Food

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PORK CHOPS WITH CREAMY MUSHROOMS



Pork Chops with Creamy Mushrooms image

Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 center cut boneless pork chops, about 1-inch thick (about 1 1/4 pounds total)
Kosher salt and freshly ground black pepper
4 ounces mixed sliced mushrooms
1/2 red onion, chopped
1 garlic clove, finely chopped
1/4 cup brandy or white wine
1/4 cup low-sodium chicken broth
3 tablespoons sour cream
1 tablespoon chopped fresh flat-leaf parsley
Steamed green beans, for serving, optional

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.

ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE



One-Pan Pork Chops with Creamy Mushroom Sauce image

Looks and tastes like it took all day to make these pork chops with creamy mushroom sauce, but is quick and easy. Kids and meat-lovers alike will love this saucy and savory dish. Serve over egg noodles, mashed potatoes, or stuffing.

Provided by stef k

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h

Yield 4

Number Of Ingredients 11

3 tablespoons butter
4 (1-inch thick) pork chops
salt and ground black pepper to taste
1 medium onion, diced
2 cloves garlic, minced
½ cup Australian Shiraz wine
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

Steps:

  • Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
  • Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
  • Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 421.1 calories, Carbohydrate 12 g, Cholesterol 104 mg, Fat 23.2 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 10.3 g, Sodium 655.3 mg, Sugar 4.7 g

PORK CHOPS WITH MUSHROOM CREAM SAUCE - LOW CARB



Pork Chops With Mushroom Cream Sauce - Low Carb image

Moist, flavorful, delicious pork chops, smothered in a savory mushroom cream sauce. Surprisingly light, yet satisfyingly indulgent. Inspired by PanNan's "Pan Grilled Pork Chops".

Provided by DanielsWife

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

4 pork chops, 1 inch thick
1 teaspoon dried thyme, ground fine
1 teaspoon dried rosemary, ground fine
1 teaspoon sea salt
1 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 lb mushroom
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch black pepper, freshly ground
2 garlic cloves, freshly minced
1/4 cup white wine
1/2 cup heavy cream

Steps:

  • Combine herbs, salt, and pepper.
  • Apply liberally to chops on both sides.
  • Let sit on counter for 30 minutes.
  • Heat olive oil in large cast-iron skillet until medium-hot.
  • Set chops in the pan, and leave them alone. Otherwise, you will tear the herbs off. Cook each side until golden brown. Lower the heat if necessary. approximately 4 minutes each side.
  • Cover the pan with a tight fitting lid. Turn the heat off. Let sit for 10-12 minutes. If the chops are less than 1 inch thick, reduce time to 6-8 minutes.
  • While chops are cooking, add olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine. You are not trying to cook the mushrooms completely, just start the process.
  • Remove chops to serving platter, cover to keep warm.
  • Add mushrooms and cooking liquid to the pan the chops were cooking in, turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.
  • Add heavy cream, and simmer until reduced by half.
  • You may return chops to the pan to reheat, or pour sauce over chops.
  • Serve with your favorite green vegetable, and enjoy!

STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE



Stuffed Pork Chops in Mushroom Cream Sauce image

These chops are stuffed with mozzarella cheese and fresh basil. They are lightly pounded to tenderize and cooked in a mushroom cream sauce with white wine. Serve with buttered egg noodles. This dish is inspired by an episode of Lidia's Italy (she made veal chops) that my husband saw. As you may know (or experience with your own DH) he didn't remember the ingredients or cooking times, but he wants what she made!

Provided by threeovens

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

3/4 lb center-cut pork chops, 1 inch thick (2 each)
salt & freshly ground black pepper
2 ounces mozzarella cheese, shredded
fresh basil leaf
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon onion, minced
4 ounces mushrooms, quartered lengthwise
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
  • Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
  • Secure pocket with wooden toothpicks, then pound edge to close edge.
  • Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
  • Remove chops to a baking dish.
  • Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
  • Stir in wine, broth and cream; cook 1 minute.
  • Pour mushroom cream sauce over chops and place in oven for 30 minutes.

Nutrition Facts : Calories 864.6, Fat 65.3, SaturatedFat 31.1, Cholesterol 265.4, Sodium 441.6, Carbohydrate 5.5, Fiber 0.6, Sugar 1.9, Protein 57.5

PORK CHOPS IN SAVORY MUSHROOM CREAM SAUCE



Pork Chops in Savory Mushroom Cream Sauce image

Smother pork chops in a homemade cream sauce with yogurt and fresh mushrooms for a tasty, 30-minute dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless pork loin chops (1/2 inch thick)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
4 teaspoons canola or olive oil
1 medium onion, cut into thin wedges
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 teaspoons cornstarch
1 container (6 oz) Greek Fat Free plain yogurt
4 cups hot cooked rice or pasta

Steps:

  • Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
  • In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
  • Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.

Nutrition Facts : Calories 470, Carbohydrate 54 g, Cholesterol 70 mg, Fiber 1 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 5 g, TransFat 0 g

PORK CHOP WITH MUSHROOM SAUCE



Pork Chop With Mushroom Sauce image

Make and share this Pork Chop With Mushroom Sauce recipe from Food.com.

Provided by Barb in WNY

Categories     Pork

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless pork chops (1/2 inch thick)
10 3/4 ounces fat-free cream of mushroom soup
3/4 cup white wine
4 ounces sliced mushrooms
2 tablespoons quick-cooking tapioca
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon
1/4 teaspoon garlic, minced
3/4 teaspoon thyme

Steps:

  • Place pork chops in a slow cooker.
  • Combine remaining ingredients and pour over chops.
  • Cook on LOW for 8-10 hours or on HIGH for 4 1/2 - 5 hours.

Nutrition Facts : Calories 363.3, Fat 13.9, SaturatedFat 4.8, Cholesterol 126, Sodium 337, Carbohydrate 11.2, Fiber 0.6, Sugar 4.8, Protein 40.9

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