Mushroom Sauce Baked Pork Chops Food

PORK CHOPS WITH MUSHROOM SAUCE

Ingredients:

• 1 tablespoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon fresh ground black pepper
• 4 pork chops (originally called for "pork rib chops" I used boneless center cut chops)
• 2 tablespoons olive oil
• 1 tablespoon butter (I actually used Pam spray for oil and butter)
• 1 lemon, cut into wedges
• 1 tablespoon butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 lbs button mushrooms, sliced 1/2 inch thick
• 1 teaspoon fresh thyme
• 1/2 teaspoonlemon, zest Anjou pear
• 1/2 cup white wine (had no wine, used sherry)
• 2 cups chicken broth (I only used about a cup)
• 1 cup heavy cream (I used about 1/2 cup Land O'Lakes Fat Free Half & Half)
• 1/2 teaspoon salt (didn't use)
• 1/2 teaspoon fresh ground black pepper (used a dash of cayenne instead)

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.

MUSHROOM SAUCE BAKED PORK CHOPS

Ingredients:

• 6 pork chops
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• garlic powder to taste
• 2 tablespoons butter
• 2 large onions, finely chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 ¼ cups milk
• 4 cups thinly sliced potatoes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
• Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
• Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
• Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

BAKED PORK CHOPS IN MUSHROOM SAUCE

Ingredients:

• 6 (4 ounce) pork loin chops
• 1 olive oil cooking spray
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon chili powder
• 1 (26.5 ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can diced tomatoes
• 1 medium sweet onion (such as Vidalia®), thinly sliced

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).