Easy Pan Pork Chops And Mushrooms With Gravy Recipes

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PORK CHOPS IN MUSHROOM GRAVY

This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!

Provided by jb

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 40m

Yield 4

Number Of Ingredients 8



Pork Chops in Mushroom Gravy image

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
  • Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
  • Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g

1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
2 tablespoons water

EASY PAN PORK CHOPS AND MUSHROOMS WITH GRAVY

This is a simple easy recipe that is soooo good! Try to use thick-cut pork chops for this don't use fast-fry. Add in some cayenne for extra heat and increase the mushrooms if desired! If your in a hurry just place the chops in the baking dish and you can omit the pre-browning step, Grated old cheddar can be used in place of the Parmesan if desired. Prep time includes browning the chops firstly, cooking time will vary depending on the size of your pork chops.

Provided by Kittencalrecipezazz

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9



Easy Pan Pork Chops and Mushrooms With Gravy image

Steps:

  • Butter a 13 x 9-inch baking dish.
  • Season the pork chops with seasoned salt and black pepper.
  • Heat butter in a skillet over medium-high heat; add in the chops and brown well on both sides.
  • Place the chops in the prepared baking dish.
  • In a bowl mix together the undiluted soups with onion, garlic, mushrooms, Parmesan cheese, black pepper and cayenne to taste (if using) mix well to combine.
  • Pour the soup mixture over the chops in the baking dish.
  • Set oven to 350 degrees.
  • Cover with foil and bake for about 40 minutes, or until the chops are tender (cooking time will vary depending on the thicknes of your chops).

Nutrition Facts : Calories 386.9, Fat 24.7, SaturatedFat 10.6, Cholesterol 100.2, Sodium 983.6, Carbohydrate 12.5, Fiber 1, Sugar 4.3, Protein 28.6

6 pork chops
2 -3 teaspoons seasoning salt (or to taste)
black pepper (add in more to the soup mixture also!)
3 tablespoons butter
1 large onion, chopped
1 tablespoon fresh minced garlic
1 (10 ounce) can sliced mushrooms, well drained or 10 ounces fresh mushrooms, sauteed
2 (10 ounce) cans condensed golden mushroom soup, undiluted
1/4 cup grated parmesan cheese or 1/4 cup grated cheddar cheese

PORK CHOPS WITH MUSHROOM GRAVY

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Pork Chops With Mushroom Gravy image

Steps:

  • Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
  • Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
  • Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cornbread, for serving (optional)

PORK CHOPS AND MUSHROOM GRAVY

These golden brown pork chops are tender and moist after cooking in a savory gravy.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12



Pork Chops and Mushroom Gravy image

Steps:

  • In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

Nutrition Facts : Calories 401 calories, Fat 22g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 907mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

6 boneless pork loin chops (6 ounces each)
6 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
2 tablespoons lemon juice
1 medium onion, chopped
1 small garlic clove, minced
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon dried tarragon
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup white wine or beef broth
1 teaspoon browning sauce, optional

STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY

My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too.

Provided by lazyme

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20



Stuffed Pork Chops With Mushroom Pan Gravy image

Steps:

  • To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
  • To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
  • Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
  • In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
  • Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.

Nutrition Facts : Calories 1193.1, Fat 81.4, SaturatedFat 29.6, Cholesterol 159.2, Sodium 2393.5, Carbohydrate 72.2, Fiber 7.3, Sugar 11.2, Protein 42.1

4 pork chops, center cut, 1 1/2-inches thick
3/4 cup flour
4 tablespoons oil
3 cups chicken broth
1 cup onion, julienned
1 cup mushroom, sliced
4 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste
1/2 cup butter
1 medium onion, minced
6 slices bacon, chopped
1 stalk celery, minced
1/2 cup fresh spinach, chopped
1 medium apple, diced
2 1/2 cups chicken broth
1/2 tablespoon poultry seasoning
1/2 cup raisins (optional)
3 cups stuffing cubes
salt and pepper, to taste

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 LOIN CHOPS WITH MUSHROOM ONION GRAVY

My own concoction. I prefer to use self rising flour because it gives a lighter coating, but feel free to use plain/all purpose flour.

Provided by CulinaryQueen

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Pork Loin Chops With Mushroom Onion Gravy image

Steps:

  • Heat olive oil in large fry pan.
  • Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
  • Add garlic and cook 1 minute.
  • In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
  • With a slotted spoon, remove the veggies from the pan and set aside.
  • Brown the chops about 2-3 minutes each side and remove from the pan.
  • Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
  • Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
  • Remove pork to a plate and keep warm.
  • Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
  • Spoon gravy over chops to serve.

2 tablespoons olive oil
1 red onion, thinly sliced
1/2 cup mushroom, thinly sliced
2 garlic cloves, finely chopped
4 pork loin chops
1/2 cup self rising flour
salt and pepper
2 cups chicken stock (cube is fine)
2 tablespoons cold water
1 tablespoon flour (leftover from dredging)

PAN PORK CHOPS

Make and share this Pan Pork Chops recipe from Food.com.

Provided by ladiebug316

Categories     Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4



Pan Pork Chops image

Steps:

  • Melt butter in a large skillet on the stove.
  • Add green onions and garlic, sautee for about 1-2 minutes.
  • Add pork chops, cook 4-6 minutes on each side.

Nutrition Facts : Calories 449.4, Fat 29.5, SaturatedFat 13.3, Cholesterol 167.8, Sodium 214.7, Carbohydrate 2.1, Fiber 0.6, Sugar 0.6, Protein 41.8

2 tablespoons butter
3 green onions, chopped
1 teaspoon minced garlic
2 pork chops

PORK CHOPS WITH ONION AND MUSHROOM GRAVY

Make and share this Pork Chops With Onion and Mushroom Gravy recipe from Food.com.

Provided by JimB427

Categories     Vegetable

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7



Pork Chops With Onion and Mushroom Gravy image

Steps:

  • Heat oil in heavy pan over medium heat.
  • Add pork chops and brown on both sides.
  • Remove pork chops and set aside.
  • Add onions to pan and cook until limp.
  • Sprinkle 1 Tbsp flour over onions and stir until flour starts to brown.
  • Stir in 2 cups water and the mushrooms with their liquid.
  • Heat to boiling and then reduce to simmering.
  • Add 1/2 cup water to 1/4 cup brown gravy mix,mix well and add to water in pan, stirring well.
  • Add pork chops to pan, cover and simmer 45 minutes.
  • Use the additional water to thin the gravy, if needed.
  • Serve over mashed potatoes or rice.

Nutrition Facts : Calories 455.2, Fat 27.1, SaturatedFat 6.5, Cholesterol 124.1, Sodium 507.3, Carbohydrate 9.3, Fiber 1.4, Sugar 1.9, Protein 41.6

4 boneless pork chops, 3/4 inches thick
3/4 cup thinly sliced onion
1 (4 ounce) can canned mushroom slices, with liquid
1 tablespoon flour
1/4 cup brown gravy mix
3 1/2 cups water, divided
4 tablespoons vegetable oil

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!

Provided by HEIDIHELM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h15m

Yield 6

Number Of Ingredients 9



Grandma's Pork Chops in Mushroom Gravy image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  • Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  • Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

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