CREAMY MUSHROOM PORK CHOPS
Creamy mushroom pork chops is a delicious, easy dinner recipe. Juicy pork chops in creamy mushroom sauce all in one pan? Yes please!
Provided by Alida Ryder
Categories Main Course Pork
Time 25m
Number Of Ingredients 9
Steps:
- Pat the pork chops dry with kitchen paper then season both sides with salt and pepper.
- Heat a large pan/skillet and add 1-2 tablespoons of oil then sear the pork chops for 3-5 minutes per side until well browned on both sides. Remove and set aside.
- In the same pan, add a tablespoon more of oil if necessary and add the mushrooms. Fry until golden brown.
- Add the garlic and herbs then fry for another 30 seconds before pouring in the cream and lemon juice. Season to taste then allow to simmer for 5-7 minutes or until the sauce has thickened slightly.
- Place the pork chops and their resting juices back into the pan and allow to simmer for another 5 minutes or until the pork chops are cooked to your preference.
Nutrition Facts : Calories 406 kcal, Carbohydrate 6 g, Protein 35 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 169 mg, Sodium 94 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
MUSHROOM-STUFFED PORK CHOPS WITH VERMOUTH SAUCE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in upper third.
- Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
- Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.
- Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
- Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.
STUFFED PORK CHOPS
These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 1h
Number Of Ingredients 4
Steps:
- Prepare stuffing mix according to box directions. Cool completely.
- Preheat oven to 350°F.
- Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
- Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
- Season each pork chop with pepper and top with condensed mushroom soup.
- Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.
Nutrition Facts : Calories 326 kcal, Carbohydrate 15 g, Protein 31 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE
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
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
STUFFING-TOPPED PORK CHOPS
Stuffing and pork chops outdo themselves in this easy, weeknight-quick dish made with cream of mushroom soup and shredded cheddar cheese.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown chops in hot oil in skillet on medium-high heat 3 min. on each side. Place in 13x9-inch baking dish sprayed with cooking spray.
- Prepare stuffing as directed on package; stir in soup. Spread over chops.
- Bake 20 min.; top with cheese. Bake 10 min. or until chops are done (145°F). Let stand 3 min. before serving.
Nutrition Facts : Calories 500, Fat 28 g, SaturatedFat 10 g, TransFat 2.5 g, Cholesterol 95 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
(UN)STUFFED PORK CHOPS WITH MUSHROOM SAUCE
This is my recipe for basic stuffed pork chops dressed up with a mushroom-wine sauce. (NOT using cream of 'shroom soup!) You can either use thick chops for stuffing, or my way, using basic chops just placed on top of the stuffing. Delicious and easy! (See additional notes at the bottom of the recipe)
Provided by IHeartDogs
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes.
- Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well.
- The stuffing should be fairly moist. Add more broth if needed or if using hard bread cubes.
- In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side.
- Spray a casserole dish large enough to hold the chops with cooking spray.
- Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover.
- Bake for about 45 minutes, until done.
- About 10 minutes before chops are done, using the same skillet, melt butter over medium heat.
- Add sliced mushrooms and saute for about 2 minutes, until they begin to soften.
- Add wine and cook until its almost all evaporated.
- Stir in flour well.
- Dont worry, it will be dry.
- Stir in chicken broth and let it quickly come to a boil.
- Immediately reduce heat and let simmer for a few minutes to thicken.
- If too thick for your liking, just stir in more broth and continue to simmer.
- Spoon a little sauce over each chop and serve hot!
- NOTE: I use whatever bread i have on hand for stuffing.
- This was particularly good with sunflower bread, as you could taste the sunflower seeds.
- NOTE: If stuffing chops, follow the directions as they are but stuff them before browning, using toothpicks to hold them together.
Nutrition Facts : Calories 555, Fat 28, SaturatedFat 12.8, Cholesterol 105.6, Sodium 1018.6, Carbohydrate 30.6, Fiber 2.1, Sugar 4.5, Protein 30.8
PORK CHOPS WITH SOUR CREAM AND MUSHROOM SAUCE
Very easy and delicious. This recipe makes is own gravy and can be served with mashed potatoes or over rice.
Provided by JerJer
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 6
Number Of Ingredients 3
Steps:
- Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 10.1 g, Cholesterol 70.8 mg, Fat 28.3 g, Protein 17.8 g, SaturatedFat 13.7 g, Sodium 717.1 mg, Sugar 1.6 g
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
STUFFED PORK CHOPS IN MUSHROOM SOUP
I helped my parents move into a retirement home and "stole" my mother's recipe box. I am trying to get her favorite recipes posted. This recipe was stained so I knew it had to have been one of my Dad's favorites.
Provided by mary winecoff
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine bread crumbs, onion, salt, pepper and milk.
- Place 2 tablespoons mixture in split chop; close with skewer (I used toothpicks).
- Brown chops in skillet turning to brown both sides.
- Add soup; cover; bake for 45 minutes.
- You may also place them in a casserole dish and add soup; cover and bake at 350F for 1 hour.
STUFFING-FILLED PORK CHOPS WITH CREAM SAUCE
It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may ;)
Provided by Bill Gary
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
- Stir in parsley, thyme, salt, and pepper, mixing until well combined.
- Toss with bread cubes gently.
- Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
- Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
- Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
- Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
- Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
- If there is any stuffing left over, you may mound it on top of the pork chops.
- Preheat oven to 350 degrees F.
- Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
- Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
- Lower heat to medium and sprinkle with flour.
- Cook, stirring constantly, for about a minute.
- Whisk in the milk, scraping the pan as you go to get up all the flour.
- Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
- Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
- Add salt and pepper to taste.
- Pour sauce over the pork chops.
- Prepare the topping: Stir the breadcrumbs into the butter until well combined.
- Sprinkle topping over the pork chops.
- If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
- Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
- Let stand for about 10 minutes unless you like third degree burns in your mouth.
- Enjoy!
Nutrition Facts : Calories 737, Fat 39.2, SaturatedFat 18.6, Cholesterol 196.6, Sodium 770.4, Carbohydrate 40.6, Fiber 2.5, Sugar 3.7, Protein 53.6
PORK CHOPS WITH MUSHROOM SAUCE
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
Provided by smashmac
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the chops:.
- Mix salt, paprika and pepper in a small bowl, rub onto chops.
- Heat oil& butter (or Pam) in a large skillet over medium-high heat.
- Brown chops 3 minutes per side.
- Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
- (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
- Mushroom Sauce.
- Melt butter over medium heat.
- Add onion and garlic, saute until translucent, about 4 minutes.
- Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
- Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
- Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
- (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
- Most of the chop cook time was pretty passive, but the sauce was more active.
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