Fast Fry Pork Chops With Dijon Mushroom Cream Sauce Recipes

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PORK CHOPS IN GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

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

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

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

FAST FRY PORK CHOPS



Fast Fry Pork Chops image

I'm adding this dish in response to the Eater's Digest article on 5 ingredients or less. This is so simple it doesn't seem to really be a recipe. It's also the only way my DH wants pork chops.

Provided by Dreamer in Ontario

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

6 -8 fast fry pork chops
garlic salt (or garlic powder and salt to taste)
fresh ground black pepper
1 tablespoon canola oil (or oil spray for lower fat frying)

Steps:

  • Generously sprinkle pork chops on both sides with garlic salt and freshly ground black pepper (or to taste).
  • Fry in small amount of oil until browned.
  • They can also be cooked on a grill with good results.

Nutrition Facts : Calories 366.9, Fat 24.8, SaturatedFat 7.6, Cholesterol 112.6, Sodium 100.8, Protein 33.8

FAST FRY PORK CHOPS WITH DIJON MUSHROOM CREAM SAUCE



Fast Fry Pork Chops With Dijon Mushroom Cream Sauce image

This makes a lot of sauce so you might want to cut the amounts in half. You can also use pork medallions flattened to about 1/4-inch thickness with a meat mallet or rolling pin in place of the fast fry chops, also you can lightly dredge the chops in flour before frying.

Provided by Kittencalrecipezazz

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

6 -8 pork chops (use fast-fry chops, about 1/4-inch thick or a little more)
seasoning salt
black pepper
2 tablespoons butter
2 tablespoons oil
3/4 lb sliced fresh mushrooms
1 small red bell pepper, finely chopped
1 small onion, finely chopped
1 tablespoon minced fresh garlic
3/4 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/4 cup grated parmesan cheese (optional)
3 tablespoons Dijon mustard (can use more or less)

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
  • Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
  • Add in the onion, bell pepper and garlic; saute for about 3 minutes.
  • Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
  • Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
  • Season the sauce with salt and pepper.
  • Serve the pork chops with the sauce over them or on the side.

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FAST FRY PORK CHOPS WITH DIJON MUSHROOM CREAM SAUCE. This makes a lot of sauce so you might want to cut the amounts in half. You can also use pork medallions flattened to about 1/4-inch thickness with a meat mallet or rolling pin in place of the fast fry chops, also you can lightly dredge the chops in flour before frying. Recipe From food.com. Provided by …
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