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 SMOTHERED WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
- Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
- While the chops cook, slice the garlic, onion and peppers.
- Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
SMOTHERED PORK CHOPS
Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.
Provided by JTsMom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and Grease a 9" X 16" dish.
- Melt 2 tablespoons butter in large skillet over high heat.
- Season chops with salt and pepper. Sear chops 2 minutes on each side.
- Transfer to prepared baking dish and top with quartered mushrooms.
- Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
- Add flour and paprika to skillet and increase heat to medium/high.
- Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
- Stir in tomato sauce and season with salt and pepper.
- Pour sauce over mushrooms and chops.
- Bake uncovered until chops are tender 20-25 minutes.
- Serve sauce over rice or mashed potatoes.
PORK CHOPS WITH MUSHROOM ONION GRAVY
Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.
Provided by JMD
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
- Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
- Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 5.5 g, Cholesterol 37.1 mg, Fat 9.3 g, Fiber 0.4 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 780.3 mg, Sugar 1.6 g
PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS
I created this dish for my husband, as he loves the flavor of deeply caramelized onions. It was a big hit and is sure to become one of our regular meals. I served it with homemade applesauce and skillet country potatoes. Yummm!
Provided by MarthaStewartWanabe
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
- Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
- Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
- Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
- Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
- Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
- Serve pork chops with caramelized onions piled on top.
Nutrition Facts : Calories 491.8, Fat 30.2, SaturatedFat 15.5, Cholesterol 169.8, Sodium 535.4, Carbohydrate 12.6, Fiber 1.6, Sugar 7.6, Protein 41.1
PORK CHOPS SMOTHERED IN MUSHROOM GRAVY
My mom used to make these for our family all the time. They are my favorite and are wonderful served with white rice.
Provided by gertc96
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, add the 2 tbs. of olive oil to coat the bottom of the pan and heat to medium high heat.
- Season both sides of the pork chops with your salt, pepper, seasoning salt, and garlic powder.
- Brown both sides of the pork chops in the skillet. About 5 minutes.
- Remove the porkchops from the skillet and add the can of soup and the milk. Mix it in good an be sure you scrape all the goodies off the bottom.
- After mixing this together good in the skillet return the pork chops and simmer on low for about 30 minute.
- Once the porkchops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice if you choose to fix it as a side.
Nutrition Facts : Calories 373.2, Fat 26.8, SaturatedFat 7.8, Cholesterol 80.6, Sodium 567.4, Carbohydrate 7, Sugar 1.1, Protein 25.1
SLOW COOKER SMOTHERED PORK CHOPS
This is an easy and delicious pork chop recipe you can throw into a slow cooker and forget about until it is ready. Delicious with a side of veggies and rice or your choice of sides.
Provided by T. Billingham
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
- Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 344.3 calories, Carbohydrate 18.7 g, Cholesterol 65.2 mg, Fat 16.7 g, Fiber 1.1 g, Protein 29.5 g, SaturatedFat 4.5 g, Sodium 1255.1 mg, Sugar 5.3 g
PORK CHOPS SMOTHERED IN CREAM OF MUSHROOM
I was trying to figure out what way I could fix the pork chops and then I thought about using the mushroom soup and adding onions and mushroom pieces into the dish and then I just put them into the oven and let them bake a little bit and then I served them with mashed potatoes and whatever else I was wanting to add to the side dishes. This is a really easy recipe to follow and use.
Provided by Sugar Ivie
Categories Pork
Time 1h30m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown your pork chops in a skillet.
- Peel and slice the onion thinly.
- Preheat oven to 350°F.
- Place browned pork chops in a baking dish, layer with the sliced onions.
- Top with mushrooms.
- Mix cream of mushroom soup with the evaporated milk.
- Pour over the top of the pork chops and onions.
- Bake in the oven for about 45 minutes.
- Serve hot.
SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
A HEALTHIER SMOTHERED PORK CHOPS, MUSHROOMS AND ONIONS
I took several recipes that I liked - but they weren't quite right, so this is the end result. This has NO soup, NO heavy breading, NO cheese, NO tomatoes, NO bacon and NO cream. It uses a pork loin, which I love to buy vs. individual pork chops, because I can cut them any thickness, and also it saves money. I cook part of it, and freeze the rest for a dinner like this. I also use fresh mushrooms, onions, garlic, a base of chicken stock, white wine and sherry for a unique flavor. And of course fresh herbs, thyme, bay leaf and rosemary. Some fresh scallions to garnish, and I prefer to serve mine over mashed "spuds." Mashed potatoes are the perfect comfort food to me; however butter noodles or rice could also be an option. Green beans is what I always make with it, they just seem to go together. It is still very comforting, but I left out the heavy breading and some of the other ingredients which just added additional calories which I didn't need. Give it a try.
Provided by SarasotaCook
Categories Pork
Time 55m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 23
Steps:
- Pork Chops -- Set the pork chops out on the counter so they get to room temperature. Season well with the salt and pepper and rub it in well. Then add the flour and Italian seasoning to a small bowl and mix well. Dredge each porch chop in the flour, and shake off the extra, but make sure it is coated well. Then in a large deep saute pan, add the oil and butter and bring to medium high heat. Saute the pork chops on each side until golden brown. Shouldn't take more than 3-4 minutes per side. Once golden brown, remove and set on a plate off to the side while you prepare the base vegetables.
- Vegetable Base -- To the same pan, lower to medium heat, add the remaining butter and olive oil, garlic and onions and cook about 1-2 minutes until the onions begin to soften. Then add in the mushrooms and cook another minute making sure to cover them in the oil and butter mix with the onions.
- Add in the sherry wine to the pan, still on medium heat and scrape up the bottom with all those good bits. Cook just a minute and then add in the wine, broth, bay leaf, a pinch of salt, go easy, because the broth is salty and a pinch of pepper, along with the thyme, and rosemary. Then, add the pork chops back in, pushing them down in the sauce and bring to a light boil. If the pork chops are not covered by the broth, add a bit more broth. You can always add a bit more later. Cover and simmer 30 minutes until the onions and mushrooms are soft and the pork chops are tender.
- Finish -- Check for any additional seasoning and finish by adding in the parsley. If you want your sauce thicker - you can add a bit of corn starch to a teaspoon of the broth and then slowly stir into the broth. Add just a little at a time and bring to a light boil. Once it comes to a boil the sauce will continue to thicken. Make the sauce as thick as you like.
- Serve -- Over mashed potatoes, buttered noodles or rice and I like to garnish with chopped scallions. ENJOY!
SMOTHERED PORK CHOPS
Steps:
- Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
- In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
- Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
- In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.
SMOTHERED PORK CHOPS WITH MUSHROOMS
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Provided by Ruth Cousineau
Categories Mushroom Braise Quick & Easy Father's Day Dinner Rosemary Pork Chop Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
- Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
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