Pork And Mushroom Casserole Recipes

Steps:

• Season chops with pepper and paprika.
• Saute chops at low temperature in butter.
• Season with salt after chops are brown.
• Transfer chops to baking dish or casserole.
• Combine celery, onions, parsley, soup mushrooms and water. Pour over chops.
• Cook covered in 180 C or 350 F oven for 30 minutes. Turn chops over and cook for another 30 minutes or until done and the meat is no longer pink.
• Serve with rice or noodles.
• Enjoy!

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Steps:

• Panfry bacon in skillet until browned.
• Remove with a slotted spoon.
• Saute onion and mushrooms in bacon fat until tender.
• Remove with slotted spoon and combine with bacon.
• Season tenderloin pieces.
• Dip in beaten egg, then roll in cracker crumbs.
• Brown in remaining bacon fat.
• Fill a 1-QT casserole dish with alternate layers of the browned tenderloin slices and the browned bacon, onions, and mushrooms.
• Add the mushroom liquid, cover and bake at 350*F for 30 minutes.
• VARIATIONS: I most often substitute orange juice or apple juice for the mushroom liquid.
• Makes it even more delicious!

Steps:

• Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
• Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Steps:

• Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
• Transfer loin chops to baking dish or casserole.
• Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
• Pour the mushroom mixture over the pork chops.
• Cook convered, in 350F oven for 30 minutes.
• Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
• *add optional salt after chops are browned.