Pork Chops With Mushrooms And Grape Tomatoes Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
• Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
• Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
• Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.

Steps:

• Preheat oven to 350 degrees.
• Arrange sliced onions on the bottom of a casserole dish.
• Lay pork chops over onions.
• Season with salt and pepper.
• If you use the mushrooms put them on top of pork chops then cover with tomatoes.
• Bake, covered for 1 hour.
• Remove cover and bake for 30 minutes longer.

Steps:

• Preheat oven to 375°F.
• Remove some of the fat from the pork chops, season them with salt and pepper and dip them one at a time in the flour.
• Then dip the floured pork chops first in the beaten eggs, then in the bread crumbs.
• Place the oil in an ovenproof frying pan over medium heat.
• When the oil is hot, add the pork chops.
• Cook them on both sides for 2 minutes.
• Then place the frying pan in the oven for approximately 10 minutes.
• Do not cover.
• Remove the pork chops from the pan and put them on a service platter.
• Add the butter to your pan and place it over medium heat on top of the stove.
• When the butter is melted, add the mushrooms.
• Saute the mushrooms for 2-3 minutes, seasoning to taste.
• Add the flour and the horseradish, mix well together, then add the chicken stock.
• Continue to taste and serve the pork chops with the sauce.
• Garnish with tomato slices.

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.

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.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

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.

Steps:

• Preheat oven to 400°; brush a 13 x 9 inch baking dish with olive oil.
• Layer the sliced potatoes, mushrooms, and onions, in the dish; sprinkle with the salt and sage leaves.
• Pour the cream over evenly.
• Brush the pork chops with olive oil (just enough to coat very lightly), and rub the breadcrumbs onto both sides of each pork chop (about 1 ½ teaspoons per side).
• Place pork chops on top of the vegetables.
• Bake, uncovered, for 45 minutes to 1 hour, or just until the pork chops are cooked through and the potatoes are tender.

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard.
• Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside. Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
• Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.

Steps:

• In a large skillet, brown pork chops in oil. Transfer to a 5-qt. slow cooker. Layer onion, red pepper and mushrooms over pork chops. , In a large bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, salt and pepper; pour over pork and vegetables., Cover and cook on low for 8-9 hours or until pork is tender. Serve with noodles if desired.

Steps:

• In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
• Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
• Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
• Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat.
• Stir in the onion and cook until golden brown. Set aside.
• Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
• Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender.
• Mix in balsamic vinegar, and season with salt and pepper.
• Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Steps:

• For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
• Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
• Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.

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.

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then sauté chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Return onion to skillet and add tomatoes, then sauté over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
• Serve chops topped with onion and tomato.

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.,

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.