Pork Chops With Mushrooms And Onions Recipes

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:

• Season chops with flour, salt and pepper.
• Heat 2 tablespoons olive oil in cast iron skillet over medium-high heat; sauté chops until golden brown.
• Remove.
• Add onions and lightly brown.
• Remove.
• Add 1 tablespoons unsalted butter; when melted, add mushrooms. Remove and de-glaze skillet with 1/3 cup beef broth or wine, if preferred.
• Pour remaining beef broth into crock pot.
• Add sauce from skillet, Worcestershire and spices; add chops, onions and mushrooms.
• Cover and cook on LOW heat setting for 7-8 hours, until very tender.
• EXTRACT BAY LEAF.
• Turn temperature to HIGH; add 1 tablespoons butter.
• Mix cornstarch with Half and Half.
• Whisk to blend well. Add to crock pot and whisk.
• Cook for an additional 15-20 minutes(depending on sauce thickness preferred).
• Serve over cooked rice.

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.

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.

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
• Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

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:

• 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.

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.

Steps:

• Cut pork crosswise into thin strips.
• In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
• Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
• Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
• Sprinkle with parsley.

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

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!

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.

Steps:

• Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
• Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
• Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
• Wrap loosely in foil and bake for 1 hour.

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:

• Preheat oven to 350°F. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 2 tablespoons broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 2 teaspoons oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
• Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat. Transfer pork to 13 x 9 x 2-inch glass baking dish. Add 3/4 cup broth, then brandy and herbs to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover.
• Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.

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.