Amazing Pork Chops In Cream Sauce Recipes

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Steps:

• Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
• Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
• Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
• Serve sauce over pork and rice.

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

Steps:

• Salt and pepper pork chops and dredge in 2 tablespoons flour.
• Heat butter in large skillet and brown chops well.
• Add wine and lemon juice and simmer, covered for 45 to 50 minutes until very tender.
• Remove chops to serving platter.
• In same skillet, stir 1 1/2 tablespoons of flour into drippings until smooth.
• Stir in cream, mustard and red pepper.
• Simmer, stirring for 1 minute.
• Serve pork chops with sauce.

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. , Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops.