Boneless Pork Chops With Mushroom Thyme Recipes

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PORK CHOPS IN GARLIC MUSHROOM SAUCE

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9



Pork Chops in Garlic Mushroom Sauce image

Steps:

  • Season both sides of pork chops with paprika, salt, and pepper.
  • Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
  • Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
  • Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
  • Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

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



Pork Chops with Mushrooms and Onions image

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

4 boneless pork chops, 1-inch thick
½ teaspoon seasoning salt, or to taste
1 tablespoon oil
2 cups chicken broth
1 cup sliced button mushrooms
1 small chopped onion
2 tablespoons butter
¼ cup flour, or more as needed

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



Pork Chops & Mushrooms image

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

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/8 teaspoon white pepper
3 teaspoons butter, divided
3/4 pound sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1/2 teaspoon dried tarragon

BONELESS PORK CHOPS WITH MUSHROOM & THYME

Categories     Pork     Dinner

Yield 4

Number Of Ingredients 9



BONELESS PORK CHOPS WITH MUSHROOM & THYME image

Steps:

  • 1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 - 3 minutes per side. Transfer to serving plate; tent with foil to keep warm. 2. Swirl oil into the pan, add shallot and cook, stirring until soft, about 30 seconds. Add mushrooms, and cook stirring occasionally, unitl they soften and begin to brown, about 2 minutes. Add stock and cook for 15 second. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the suace is thickened and slightly reduced, 1 - 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

4 5-ounce boneless center-cut pork loin chops, trimmed and pounded to 1/4 inch thick
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tsp olive oil
2 medium shallots, minced (about 4 Tbsp)
2 cups sliced mushrooms
1/2 cup chicken stock
2 tsp dijon mustard
2 tsp chopped fresh thyme

BONELESS PORK CHOPS WITH MUSHROOMS AND THYME

Make and share this Boneless Pork Chops With Mushrooms and Thyme recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 31m

Yield 2 serving(s)

Number Of Ingredients 9



Boneless Pork Chops With Mushrooms and Thyme image

Steps:

  • Sprinkle pork chops with salt and pepper.
  • Coat a big nonstick skillet with cooking spray; place over medium heat.
  • Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
  • Transfer to 2 serving plates; tent with foil to keep warm.
  • Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
  • Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
  • Add in vermouth and cook 15 seconds.
  • Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
  • Spoon sauce over chops and serve.

Nutrition Facts : Calories 294.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 107.7, Sodium 670.8, Carbohydrate 3, Fiber 0.7, Sugar 0.9, Protein 43.6

2 (5 ounce) boneless center cut pork chops, trimmed and pounded to 1/4 inch thick
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon extra virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

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



Mushroom Pork Chops image

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

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

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