Mushroom Braised Pork Chops Recipes

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BRAISED HERB PORK CHOPS



Braised Herb Pork Chops image

These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. -Darci Truax, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 7 servings.

Number Of Ingredients 16

1/4 cup dried parsley flakes
2 teaspoons paprika
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
7 bone-in pork loin chops (1/2 inch thick)
2 tablespoons vegetable oil
2 cups thinly sliced onions
4 large garlic cloves, sliced
5 medium carrots, cut into 2-inch pieces
2 cups chicken broth
Hot mashed potatoes
Chopped fresh thyme, optional

Steps:

  • Combine the first 8 ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat., Return chops to pan. Cover and bake at 325° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145°, stirring occasionally.

Nutrition Facts : Calories 284 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 516mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

PORK CHOPS & MUSHROOMS



Pork Chops & Mushrooms image

My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/8 teaspoon white pepper
3 teaspoons butter, divided
3/4 pound sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1/2 teaspoon dried tarragon

Steps:

  • Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.

Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

PORK CHOPS WITH MUSHROOMS AND ONIONS



Pork Chops with Mushrooms and Onions image

The classic pork chop with mushroom gravy but without using canned soup. Serve with rice or potatoes.

Provided by Aimee Brickner

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 50m

Yield 4

Number Of Ingredients 8

4 boneless pork chops, 1-inch thick
½ teaspoon seasoning salt, or to taste
1 tablespoon oil
2 cups chicken broth
1 cup sliced button mushrooms
1 small chopped onion
2 tablespoons butter
¼ cup flour, or more as needed

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.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 9.1 g, Cholesterol 81.3 mg, Fat 21.6 g, Fiber 0.8 g, Protein 25.8 g, SaturatedFat 8.5 g, Sodium 783.9 mg, Sugar 1.8 g

PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops With Mushroom Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cornbread, for serving (optional)

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.

MUSHROOM PORK CHOPS



Mushroom Pork Chops image

Quick and easy, but very delicious. One of my family's favorites served over brown rice.

Provided by mmcgee

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 40m

Yield 4

Number Of Ingredients 6

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g

BAKED CREAM OF MUSHROOM PORK CHOPS



Baked Cream of Mushroom Pork Chops image

There is nothing more classic than delicious baked pork chops with cream of mushroom soup. Make it in an oven safe skillet for a fast and easy one pot meal!

Provided by Karlynn Johnston

Categories     Main Course

Number Of Ingredients 7

3-4 pork chops (1 inch thick)
salt and pepper
1 tablespoon salted butter
1/2 cup white onion. (chopped)
1 teaspoon minced garlic
3/4 cup milk
one 10.75 ounces can condensed cream of mushroom soup

Steps:

  • Preheat your oven to 350 °F.
  • Season the pork chops with salt and pepper on each side.
  • Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.
  • Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.
  • In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.
  • Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.

Nutrition Facts : Calories 270 kcal, Carbohydrate 4 g, Protein 31 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 112 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MUSHROOM PORK CHOPS



Mushroom Pork Chops image

Creamy and tender, these Mushroom Pork Chops are the perfect entree for any day of the week!

Provided by Holly Nilsson

Categories     Casserole     Dinner     Entree     Main Course

Time 2h21m

Number Of Ingredients 10

2 pounds thick pork chops* (or pork steaks)
salt & pepper to taste
⅔ cup panko bread crumbs
⅔ cup seasoned bread crumbs
2 tablespoons fresh parsley (divided)
1 teaspoon garlic powder
2 eggs (beaten)
1 tablespoon oil (or more, for browning)
8 ounces mushrooms
2 cans condensed mushroom soup (10.5 oz each)

Steps:

  • Preheat oven to 350°F.
  • Check pork chops for bits of bone or debris. Season with salt & pepper.
  • Combine panko bread crumbs, seasoned bread crumbs, 1 1/2 teaspoon of parsley and garlic powder.
  • Dip pork chops in beaten eggs and then in bread crumb mixture.
  • Heat 1 tablespoon oil a large skillet and add pork chops. Brown on both sides, about 3 minutes per side. Repeat with remaining pork chops adding more oil if needed.
  • Place pork chops in a large baking dish. Top with sliced mushrooms and mushroom soup. Cover with foil.
  • Bake 1 1/2 to 2 hours, pull back the corner and check one of the pork chops. It should be fork tender. If not, bake 20-30 minutes more.
  • Garnish with parsley and serve over mashed potatoes.

Nutrition Facts : Calories 639 kcal, Carbohydrate 32 g, Protein 65 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 242 mg, Sodium 1566 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MUSHROOM BRAISED PORK CHOPS



Mushroom Braised Pork Chops image

Make and share this Mushroom Braised Pork Chops recipe from Food.com.

Provided by Ohmikeghod

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons garlic powder
2 pork chops, cut 1 1/2-inch thick
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (3/4 ounce) package mushroom gravy mix
1/2 cup chicken stock
1 (7 ounce) can mushroom stems and pieces

Steps:

  • Heat oven to 375 degrees.
  • Sprinkle garlic powder on both sides of the pork chops. Rub it inches Rinse hands.
  • Heat a deep oven-proof frying pan over high heat. Brown both sides of the pork chops, about 6 minutes.
  • Empty the entire can of condensed mushroom soup over the chops, scraping everything out of the can with a large spoon.
  • Add the Mushroom gravy mix, chicken stock and the can of mushrooms (do not drain).
  • Stir the soup-gravy-stock mixture until well blended. Turn off the stovetop.
  • Place the pork chops and gravy mixture into the oven. Bake for 20 minutes.
  • Remove from oven, serve with mashed potatoes. ladle gravy over the chops and the potatoes. Don't forget to turn off the oven.

Nutrition Facts : Calories 589.8, Fat 28.6, SaturatedFat 8.6, Cholesterol 139.4, Sodium 2933.5, Carbohydrate 33.1, Fiber 6.4, Sugar 9, Protein 51.1

SMOTHERED PORK CHOPS WITH MUSHROOMS



Smothered Pork Chops with Mushrooms image

Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.

Provided by Ruth Cousineau

Categories     Mushroom     Braise     Quick & Easy     Father's Day     Dinner     Rosemary     Pork Chop     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds bone-in pork shoulder chops
1/3 cup all-purpose flour
3 tablespoons vegetable oil, divided
1 large onion, halved and sliced
1/2 pound fresh cremini mushrooms, sliced
1 teaspoon chopped rosemary
1 cup water

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.

CIDER-BRAISED PORK WITH CREAM AND MUSHROOMS



Cider-braised Pork with Cream and Mushrooms image

This recipe was served to me at The Aspall Cyder House in Suffolk, near where I live, about 30 years ago. They gave me this recipe and I'm still making it! For a special occasion, ½ oz (10 g) of dried porcini mushrooms (soaked and roughly chopped) along with the fresh will be a lovely addition.

Categories     Easy Entertaining     Mushrooms     Pork recipes     What should you be cooking in September?

Yield Serves 4

Number Of Ingredients 11

12 fl oz (340 ml) dry cider
1 teaspoon chopped fresh thyme
salt and freshly milled black pepper
4 large, thick pork chops
2 tablespoons double cream
8 oz (225 g) small chestnut mushrooms, sliced
2 oz (50 g) butter
1 tablespoon groundnut or other flavourless oil
1 large onion, chopped small
2 cloves of garlic, crushed
1 teaspoon chopped fresh rosemary

Steps:

  • Begin by seasoning the pork chops with salt and pepper, then heat the butter and oil in the frying pan till foaming and sizzling, and brown the chops for a couple of minutes on both sides so they are a nice golden colour. Then, using a draining spoon, remove them to a plate and keep on one side. Now add the onion, garlic and mushrooms to the juices left in the pan and cook these together for about 5 minutes, then move them over to one side of the pan and return the chops. Sprinkle them with the herbs, then spoon the mushroom and onion mixture over the top. You can also watch how to prepare onions and garlic in our Cookery School Videos on this page. Pour in the cider, then turn the heat down to the lowest possible simmer. Cover and simmer gently for 20 minutes. After that, remove the chops, mushrooms and onions to a plate and keep warm in a low oven. Then turn the heat up under the pan and simmer the sauce briskly (with the lid off) for 8 minutes. Now stir in the cream, let it bubble and reduce very slightly, and taste to check the seasoning. Then serve the chops with the sauce poured over.

PORK CHOPS WITH MUSHROOMS



Pork Chops with Mushrooms image

Quick and easy to prepare. No more dried out pork chops!

Provided by mistytwoshoes

Time 1h10m

Yield Serves 6

Number Of Ingredients 0

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.

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