PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
HERBED PORK WITH SHIITAKE MUSHROOMS
A fairly light dinner - the shiitake mushrooms add a rich flavor, though. This is a lot of mushrooms - I've had my best luck finding them (dried) at Asian food stores for a reasonable price.
Provided by ChrisMc
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large skillet with cooking spray and heat the oil.
- Saute mushrooms until tender and remove from skillet.
- Rub the peppers, salt, garlic, and thyme over the pork.
- Cook chops in skillet 3 minutes per side or until done.
- Meanwhile, blend the cornstarch and stock.
- When the pork is done, add the mushrooms and stock.
- Cook, stirring gently, until thickened.
Nutrition Facts : Calories 325.6, Fat 14.7, SaturatedFat 4.9, Cholesterol 125.8, Sodium 465.7, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 41.5
PAN-ROASTED PORK TENDERLOIN WILD BOAR-STYLE WITH SHIITAKE MUSHROOMS
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
- The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
- Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
- Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
- In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
- Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
- While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
- When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
- Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
- Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.
HERBED PORK CHOPS WITH HOMEMADE RUB
The homemade herb blend really perks up the pork chops!
Provided by eatnlight
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
- Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
- Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 311.8 calories, Carbohydrate 11.7 g, Cholesterol 63.1 mg, Fat 18.6 g, Fiber 4.3 g, Protein 25.7 g, SaturatedFat 5.2 g, Sodium 640.9 mg, Sugar 2.5 g
HERB-RUBBED PORK LOIN
A savory herb rub and a mere 15 minutes of prep time turn plain pork roast into an easy, elegant entree. -Robin Schloesser, Chester, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, herbs, salt and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan., Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 8g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
PORK STRIPS WITH SHIITAKE MUSHROOMS
My kids comfort food on a rainy day. Very good to serve with piping hot rice or my "lemon pasta with Sour cream" recipe.
Provided by shygirl
Categories Pork
Time 30m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Marinate pork strips in Knorr seasoning, lime juice, garlic, pepper.
- Refrigerate overnight and allow flavors to blend.
- Next day, Saute onions in butter over a large skillet.
- When onions are soft, add in pork strips.
- Stir fry till no longer pink and add in the shitake or button mushroom strips that's been drained.
- Serve over hot rice or my Lemon pasta with sour cream.
Nutrition Facts : Calories 142.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 59.8, Sodium 48.7, Carbohydrate 5.3, Fiber 1.4, Sugar 1.7, Protein 18.6
HERB ROASTED PORK
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Provided by WENDEE_H
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g
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