PORK CHOPS WITH CREAMY MUSHROOMS
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
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.
25-MINUTE UNSTUFFED PORK CHOPS
When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it's been seared.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven and preheat the broiler.
- Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
- Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
- Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.
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.
UNSTUFFED PORK CHOPS
This is comfort food at its finest. The savory flavors of sage and onion in the stuffing infuse the chops while they bake and the pork come out tender and moist.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 637 calories, Fat 31g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1467mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 1g fiber), Protein 46g protein.
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.
EASY CREAMY PORK CHOPS
Seared Pork Chops with a creamy garlic and herb mushroom sauce is a super easy dinner recipe! Perfect for any night of the week! The ultimate ONE PAN Pork Chop Recipe is ready on the table in less than 20 minutes!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
- When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
- Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.
- Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.
Nutrition Facts : Calories 326 kcal, Carbohydrate 3 g, Protein 31 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 112 mg, Sodium 89 mg, Sugar 1 g, ServingSize 1 serving
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
HERBED PORK CHOPS IN MUSHROOM SAUCE
Steps:
- Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
- Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
(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 IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
CROCK POT PORK CHOPS WITH MUSHROOM SAUCE
Make and share this Crock Pot Pork Chops With Mushroom Sauce recipe from Food.com.
Provided by CelebrationFL
Categories Pork
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place pork chops in slow cooker.
- Combine remaining ingredients and pour over pork chops.
- Cook in low 8-10 hours, or high 4 1/2 -5 hours.
Nutrition Facts : Calories 484.7, Fat 22.7, SaturatedFat 7.1, Cholesterol 137.5, Sodium 973.4, Carbohydrate 16.6, Fiber 0.3, Sugar 8.5, Protein 43.6
BAKED PORK CHOPS IN MUSHROOM SAUCE
These easy-to-fix pork chops are deliciously tender with wonderful flavor. A perfect meal for those busy afternoons when you want a quick meal that tastes like you slaved all day over the stove. Serve with rice or mashed potatoes.
Provided by Bobby Alexander
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a cast iron skillet over medium-high heat. Spray pork chops with cooking spray and season with garlic powder, paprika, and chili powder. Brown chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish.
- Mix mushroom soup and diced tomatoes together in a large bowl. Pour over pork chops and place onion slices on top. Cover the pan tightly with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 230.5 calories, Carbohydrate 12.9 g, Cholesterol 36 mg, Fat 11.7 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 3.3 g, Sodium 937.4 mg, Sugar 4.4 g
PORK CHOPS WITH MUSHROOM SAUCE
Make and share this Pork Chops With Mushroom Sauce recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Trim the excess fat from the chops and use it to grease a large skillet.
- Over high heat, brown each chop lightly on both sides.
- Salt and pepper each as it finishes and place it in the crockpot.
- Add the sage.
- Turn the soup (undiluted) and the onion flakes into the still hot skillet.
- Scrape the pan juices and turn them into the cooker.
- Cover and cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 457.5, Fat 24.7, SaturatedFat 8, Cholesterol 171.6, Sodium 984.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 52.2
ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE
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
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
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