MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY
This is a wonderful comfort food and has become one of my family's favorite pork chop recipes --- you may season the breadcrumbs anyway desired adding in Parmesan cheese to your breadcrumb mixture will only improve the flavor --- depending on the size of your pork chops one more won't hurt if you have the room in your baking pan, and baking time will vary depending on the thickness, do not use fast-fry for this -- this is *very* good!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 13 x 9-inch baking dish.
- Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
- Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
- Heat oil and butter in a skillet over medium heat.
- Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
- Lastly coat in seasoned breadcrumbs.
- Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
- Transfer the chops to the baking dish.
- Cover with foil.
- Set oven to 350 degrees F.
- Bake for about 1 hour.
- Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
- After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
- Replace the foil and bake for another 25-30 minutes or until chops are tender.
MOIST BAKED PORK CHOPS
For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.
Provided by Sahara B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
- Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
- Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
- Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 29 g, Cholesterol 45.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 5980.2 mg, Sugar 27 g
PORK CHOPS IN MUSHROOM GRAVY
This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!
Provided by jb
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
- Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
- Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g
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.
GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY
This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!
Provided by HEIDIHELM
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
- Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
- Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g
BREADED/BAKED MUSHROOM PORK CHOPS
Stolen from mom's secret book. Shhh, These bad boys rock. 3 bowls a skillet and an oven (sounds like a B movie). One of my favorite pork chop recipes.
Provided by Lailas Daddy
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a fair amount of olive oil.
- Dust one chop with flour.
- Then cover chop with egg.
- Give the chop a good coating of cracker crumbs.
- Add your favorite seasoning now. (I like Big Jim's Famous Seasoned Salt and lots of pepper).
- Repeat the process for the rest of the chops.
- Fry chops in olive oil on high heat till brown.
- Throw them in a baking dish and spread the first can of soup on top of the chops. Put the rest on the dish and add the mushrooms. Cover with foil.
- Throw them in a preheated oven at 350°F for 60 minutes.
- Uncover for the last 10 minutes.
Nutrition Facts : Calories 583.3, Fat 39.7, SaturatedFat 9.8, Cholesterol 180.8, Sodium 1093.5, Carbohydrate 24.8, Fiber 1.1, Sugar 3.6, Protein 31.9
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