"PORK CHOPS W/MUSHROOM GRAVY & RICE" (FOR TWO)
I fixed this dish for myself, being I'm the only one here to eat. Had to come up with a meal for 1 or 2 people. This is a one-dish-meal. It you like sage on your pork chops, then here is a dish for you. ENJOY!!!!
Provided by Bobby (*_*)
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 350 degrees. Get all your ingredients together.
- 2. Take sage , white pepper, garlic and kosher salt, and mix in a small bowl---
- 3. to make a paste. Let sat for about 10 minutes.
- 4. Wash pork chops and get the water off by shaking a little. Take pork chops and place on plate. Take the sage mixture and put on both sides of the pork chops. Let stand, while you get everything else ready.
- 5. Take Pam and spray the casserole dish well!!
- 6. Take 1/2 cup of rice and place evenly in casserole dish.
- 7. Pour 1-1/2 cup of water on rice.
- 8. You may have to get a wooden spoon, to put the rice and water evenly in casserole dish. Let stand about 10 minutes.
- 9. Meanwhile, chop your celery fine. Place in small bowl.
- 10. Chop your onion fine.
- 11. Put the onion in with the celery, and with your fingers, mix!!!
- 12. After about 10 minutes on the rice and water together, take the onion/celery mixture --
- 13. and spread it evenly over rice.
- 14. If you have a bone in your pork chops, cut it out.
- 15. Place pork chops on the rice and onions. Let set while you do the soup.
- 16. In a medium bowl, place the soup and hot water.
- 17. Whisk---
- 18. until smooth!!
- 19. Pour onto the pork chops.
- 20. Smooth out. Place in Pre-heated oven.
- 21. After 45 minutes, take out of oven. Take the pork chops off of rice, stir the rice, onion and mushroom soup.
- 22. Turn the pork chops over, and place back on rice. Put back in oven for 25 minutes more, or, until pork chops are done.
- 23. Let rest for 5 minutes before serving.
PORK CHOPS WITH MUSHROOM GRAVY
Meet the Cook: Based on the "moist meat" method of preparation my grandmother used, this gets passed around the table a second time. Even people who think that pork is dry like it. I serve it with mashed potatoes, peas and cranberry sauce. My husband and I have two grown children and four grandchildren. -Nancy Schilling, Berkeley Springs, West Virginia
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine half of the flour and bread crumbs; add pork chops, a few at a time. Seal bag and toss to coat., In a large skillet cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the onion, garlic, pepper and water. Stir in the bouillon, browning sauce if desired and bay leaves; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°. , Discard bay leaves. Remove pork to serving platter and keep warm. Let stand for 5 minutes before serving. Add mushrooms to skillet. Combine cold water and remaining flour until smooth; stir into pan juices. Bring to a boil, stirring constantly until thickened and bubbly. Stir in the remaining bread crumbs. Serve with pork chops.
Nutrition Facts :
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
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
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
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
PORK CHOPS WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
EASY BAKED PORK CHOPS WITH GRAVY AND RICE
Make and share this Easy Baked Pork Chops With Gravy and Rice recipe from Food.com.
Provided by Jessica1
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner.
- Season pork chops with garlic salt and pepper.
- Cover pork chops on both sides with FLOUR.
- When oil is hot, brown pork chops on both sides.
- Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside.
- Take pork chops out of the oven and pour the brown gravy mix into water.
- Return pork chops to the over and bake for an additional 10 minutes.
- Now is the time to make the rice.
- Prepare according to package directions.
- Take pork chops out of the oven and serve with gravy over rice.
- ENJOY!
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
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
PORK CHOPS WITH DELICIOUS GRAVY
Pork Chops with a delicious, light gravy. Great to eat with mashed potatoes too!
Provided by ANFMUSICGRL
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Season the pork chops with seasoned salt and seasoned pepper, then dredge in 3 tablespoons of flour. Shake off any excess flour, and place the chops in the skillet. Cook for a few minutes on each side, until browned.
- In a small bowl, stir together the sour cream, milk, 1 tablespoon of flour, lemon juice, and honey. Season with a tiny bit of seasoning salt if desired. Pour the sauce over the chops, and simmer for 10 to 15 minutes, until pork is cooked through.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 11.8 g, Cholesterol 51.9 mg, Fat 10.4 g, Fiber 0.2 g, Protein 15.7 g, SaturatedFat 5.1 g, Sodium 113.2 mg, Sugar 5.1 g
GRAVY BAKED PORK CHOPS
These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.
Provided by JENNIPOO
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
- In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 g
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
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.
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- Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don’t like a strong onion flavor or if you don’t want the chops too salty, use just a portion of the seasoning (not the whole packet).
- Cover dish with foil and bake for 45 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145 degrees F), remove them from the dish and set aside to rest. Give the rice a stir. If the rice isn’t quite tender yet, cover the dish again and return to the oven for about 10-15 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.
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