Stroganoff Style Pork Chops Recipes

Steps:

• In a large skillet over medium heat; brown pork chops in oil for 5-6 minutes on each side. Remove and keep warm. In the drippings, saute onion and mushrooms until tender., Stir in the water, mustard and salt; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Remove chops and keep warm., Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve pork chops and mustard-mushroom sauce over noodles.

Steps:

• Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
• Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
• Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

Steps:

• In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

Steps:

• For the stroganoff sauce:
• Heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
• Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
• For the pork chops:
• Melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
• To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 5-6 minutes on each side.
• Remove and keep warm.
• In the drippings, saute onion and mushrooms until tender.
• Stir in the water, mustard and salt; bring to a boil.
• Return chops to pan.
• Reduce heat; cover and simmer for 15-20 minutes or until pork is tender.
• Remove chops and keep warm.
• Combine the flour and sour cream until smooth; add to skillet.
• Bring to a boil;cook and stir for 1-2 minutes or until slightly thickened.
• Serve pork chops and mustard-mushroom sauce over egg noodles.

Steps:

• In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
• Remove and keep warm.
• In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
• Add the broth, tomato paste, lemon juice, tarragon and pepper.
• Simmer, uncovered, for 5 minutes.
• Return pork to the pan.
• Combine flour and sour cream; stir into pork mixture.
• Bring to a gentle boil; cook and stir for 2 minutes.
• Sprinkle with parsley.
• Serve over noodles.

Steps:

• combine all ingredients except noodles and sour cream in crock pot.
• 6 hours on high.
• take out pork & slice, then return to crock pot.
• Add sour cream & egg noodles and stir.

Steps:

• Cook chops in large nonstick skillet on medium heat 4 min. on each side or until done (160ºF). Transfer to platter; cover to keep warm.
• Add onions and mushrooms to skillet; cook 6 min. or until onions are crisp-tender, stirring occasionally. Stir in sour cream and broth; cook until heated through, stirring frequently. (Do not boil.)
• Spoon sauce over chops; sprinkle with parsley.