PORK CHOPS & MUSHROOMS
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with 1/2 teaspoon salt and white pepper. 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. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.
Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PORK CHOPS WITH MUSHROOMS AND ONIONS
The classic pork chop with mushroom gravy but without using canned soup. Serve with rice or potatoes.
Provided by Aimee Brickner
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Trim fat off pork chops and season generously with seasoning salt.
- Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
- Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
- Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
- Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 9.1 g, Cholesterol 81.3 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.8 g, SaturatedFat 8.5 g, Sodium 783.9 mg, Sugar 1.8 g
PORK CHOPS WITH MUSHROOMS AND MADEIRA
Make and share this Pork Chops With Mushrooms and Madeira recipe from Food.com.
Provided by Chris Reynolds
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dry pork and sprinkle both sides with the salt and pepper. In a saute pan or skillet, heat the oil and butter to almost smoking. Add the pork and brown well, about two minutes per side. Remove.
- Add the shallots to the pan and saute until golden. Add the mushrooms and saute until beginning to color. Add the thyme and return the pork chops to the pan. Reduce heat to medium, cover, and cook until pork is just cooked through, about 5 minutes longer. Do not overcook.
- Remove the pork to a warm serving platter. Raise heat and add Madeira. Bring to boil, stirring and scraping pan, and cook until reduced to half.
- Add cream, bring to a boil and cook, stirring constantly until lightly thickened. Pour sauce over pork, sprinkle with parsley and serve.
Nutrition Facts : Calories 740.9, Fat 49, SaturatedFat 18.6, Cholesterol 219.2, Sodium 182.6, Carbohydrate 7.9, Fiber 0.7, Sugar 1.6, Protein 55
PORK CHOPS WITH MASHED POTATOES, BRUSSELS SPROUTS AND A MUSHROOM MADEIRA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.
- Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.
- For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.
- For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.
- For the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.
- To create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.
PORK CHOPS WITH MUSHROOM MADEIRA SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
MUSHROOM PORK CHOPS
Quick and easy, but very delicious. One of my family's favorites served over brown rice.
Provided by mmcgee
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with salt, pepper, and garlic salt to taste.
- 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.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
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