Pork Chop Recipes With Mushrooms Food

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PORK CHOPS IN GARLIC MUSHROOM SAUCE

2020-05-14



Pork Chops in Garlic Mushroom Sauce image

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

Ingredients:

  • 2 pounds boneless pork chops
  • ½ teaspoon paprika
  • 1 pinch kosher salt and ground black pepper to taste
  • ¼ cup butter, divided
  • 1 (8 ounce) package sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth

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

PORK CHOPS WITH MUSHROOM SAUCE

2006-05-20



Pork Chops With Mushroom Sauce image

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

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.

PORK MARSALA WITH MUSHROOMS

2022-06-20



Pork Marsala with Mushrooms image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients:

  • 6 boneless pork chops (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • 1 pound white button mushrooms, quartered
  • 1 cup Marsala wine
  • 1 cup beef broth, plus more as needed
  • 2 teaspoons cornstarch
  • 1/2 cup heavy cream
  • Buttered Egg Noodles, for serving, recipe follows
  • Chopped fresh parsley, for topping
  • 12 ounces egg noodles
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons salted butter
  • 2 tablespoons chopped fresh parsley

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Top Asked Questions

  1. How to cook pork chops and mushrooms in a pan?
    In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan. In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
  2. How to cook pork chops in sauce?
    How to Cook Pork Chops: 1 Season and sear pork chops on a hot skillet in oil and butter. 2 Saute and season sliced mushrooms. 3 Add remaining ingredients for the creamy mushroom sauce. 4 Return pork chops, smother in sauce and cook until tender.
  3. How do you cook frozen pork chops in cream of mushroom soup?
    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.
  4. How to cook pork tenderloin with mushrooms?
    Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork. Add the mushrooms to the skillet and stir.

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