Wined And Dined Mushroom Pork Chops Food

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute.
• Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
• Serve with rice and mixed vegetables.

WINED AND DINED MUSHROOM PORK CHOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute.
• Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm.
• Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.

PORK CHOPS WITH WINE AND GARLIC

Steps:

• Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
• Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
• Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
• Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
• Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
• Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PORK CHOPS WITH GARLIC AND WINE

Steps:

• Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside. Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown. Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done. Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper. Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.Serve with a green salad. *You may substitute white wine for a slightly lighter sauce.

(UN)STUFFED PORK CHOPS WITH MUSHROOM SAUCE

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.

PORK CHOPS WITH WHITE WINE AND MUSHROOM SAUCE

Steps:

• Season pork chops with salt, pepper, garlic powder and onion powder to taste.
• Heat olive oil in a skillet and cook pork chops until done (about 5 minutes on each side). Remove pork chops and set aside.
• Add white wine to skillet and scrape bottom of pan to help release the seared pork chop bits (called deglazing). Simmer white wine for 1-2 minutes. Add soup and combine. Spoon sauce over pork chops or return the pork chops to the sauce to re-heat if needed. Serve over rice or noodles.

BAKED PORK CHOPS WITH WHITE WINE

Steps:

• Heat the oven to 350 F/180 C/Gas 4.
• Heat the olive oil in a large skillet or sauté pan over medium heat.
• Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
• In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
• Cover the pan with a lid or cover the baking dish tightly with foil, and bake in the preheated oven for about 30 to 45 minutes or until tender and fully cooked. The minimum safe temperature for pork is 145 F.
• Remove the pork and onions to a serving platter, and keep warm.
• Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet, and place the pan over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
• In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir in the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted.
• Spoon the sauce over the pork chops and onions.

PORK CHOPS WITH MUSHROOMS

Steps:

• Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
• Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
• Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
• Wrap loosely in foil and bake for 1 hour.

WINED AND DINED MUSHROOM PORK CHOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute.
• Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm.
• Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.