PORK CHOPS IN SHERRY-MUSHROOM GRAVY
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Provided by Yoly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
- Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
- Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
- Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.
Nutrition Facts : Calories 660 calories, Carbohydrate 18.3 g, Cholesterol 175.4 mg, Fat 34 g, Fiber 0.8 g, Protein 65.1 g, SaturatedFat 12.2 g, Sodium 1018.1 mg, Sugar 2.5 g
APPLE-CHERRY PORK CHOPS
You'll never want pork chops any other way once you try this recipe from field editor Doris Heath of Franklin, North Carolina. Doris seasons the juicy chops with a fragrant herb rub and serves them with a scrumptious apple and cherry sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until a thermometer reads 145°. Remove and let meat stand for 5 minutes. , Meanwhile, in the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 350 calories, Fat 15g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.
BAKED PORK CHOPS WITH APPLE & SHERRY
You'll love the aroma as these little beauties are baking. Great flavor. I like to serve them with new potatoes & carrots and a salad
Provided by Bergy
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown the chops in a skillet.
- Heat oven to 350°F degrees.
- Arrange apple slice in the bottom of an oven proof pan large enough to hold the 6 chops in a single layer. Sprinkle apples with the brown sugar& cinnamon, dot with the butter.
- Top with the chops.
- Pour in the sherry.
- Cover with foil or lid.
- Bake for approx 1 hour or until tender.
Nutrition Facts : Calories 411, Fat 16.8, SaturatedFat 7, Cholesterol 134.1, Sodium 126.9, Carbohydrate 20, Fiber 1.9, Sugar 16.8, Protein 40.1
SHERRY APPLE PORK CHOPS
Steps:
- In a large skillet, brown chops, about 2 minutes each side; reserve.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste.
- Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).
PORK CHOPS WITH SHERRY VINEGAR SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
- Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
- Serve the pork with the sauce.
SLOW-COOKED CHERRY PORK CHOPS
I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.
Nutrition Facts : Calories 371 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
GRILLED PORK CHOPS WITH CHERRY SAUCE
If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
PORK CHOPS WITH APPLES AND ONIONS
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
PORK LOIN CHOPS WITH CHERRY-APPLE STUFFING
Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
- Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
- Season pork chops with salt and black pepper.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 589.6 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 28.2 g, Fiber 3.1 g, Protein 35.5 g, SaturatedFat 9 g, Sodium 759.5 mg, Sugar 28.3 g
STUFFED PORK CHOPS WITH SHERRY SAUCE
This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. -Dale Smith, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.
Nutrition Facts : Calories 529 calories, Fat 36g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 399mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.
APPLE PORK CHOPS
I started making this dish a few years ago after apple picking with my children. I was looking for something different to do with some of the apples and this sure is delicious! We all enjoy it and hope you do too!!
Provided by MNKENNEY
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
- Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
- In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!
Nutrition Facts : Calories 232.2 calories, Carbohydrate 18.2 g, Cholesterol 36 mg, Fat 11.4 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 2.5 g, Sodium 316.3 mg, Sugar 14.6 g
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