PORK CHOPS IN SHERRY-MUSHROOM GRAVY
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Provided by Yoly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
- Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
- Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
- Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g
PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE
Steps:
- Season both sides of pork chops with salt and pepper.
- Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
- Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
- Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
- Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
- Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.
STUFFED PORK CHOPS WITH SHERRY SAUCE
This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. -Dale Smith, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.
Nutrition Facts : Calories 529 calories, Fat 36g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 399mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Provided by conniecooks
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 10 " skillet.
- Add oil.
- Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
- Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
- Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
- Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
- Add meat back to pan, along with herbs.
- Reduce heat, cover and simmer 15 -20 minutes.
Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7
SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
- Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
- Place the chops on heated plates and spoon the glaze over the top.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 717 milligrams, Sugar 10 grams, TransFat 0 grams
PORK CHOPS IN BALSAMIC CHERRY SAUCE
Categories Fruit Sauté Kid-Friendly Quick & Easy Wheat/Gluten-Free Vinegar Cherry Pork Chop Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
- Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
PORK CHOPS WITH VINEGAR
Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.
Provided by FATBOY31
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
- Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg
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