Pork And Mushroom Parcels Recipes

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

PORK AND MUSHROOM PARCELS

Steps:

• Cut a pocket into each piece of meat.
• Fry the shallot and garlic in hot butter. Add the mushrooms and fry until all the liquid has evaporated. Remove from the heat, stir in the parsley and mustard and season with salt and ground black pepper.
• Transfer the mixture to the pockets in the meat and close with toothpicks.
• Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
• Season the meat with salt and ground black pepper and fry in hot oil on all sides. Place on an oven rack with a drip tray underneath and roast for around 25 minutes.
• Heat the Cognac in a pot and remove the meat from the oven. Place on a heatproof plate and (carefully!) ignite the Cognac. Pour over the meat and serve.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

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.

PORK CHOPS & MUSHROOMS

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.

SKILLET PORK WITH MUSHROOMS

Steps:

• Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
• Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

PORK PARCELS

Steps:

• Preheat oven 190°.
• Rip up 4 pieces of silver foil.
• Put a bit of butter on each and rub around in a circle.
• Place potato slices of the bottom of the foil.
• Place the thin sliced onions on top.
• Now place the pork on top on that.
• Add salt and pepper.
• Place a layer of mushrooms.
• Place on top one more layer of potatoes.
• Put a couple of drops of lemon on top.
• Bring the edges of foil together and twist shut.
• Bake 1 to 1 1/2 hours.

PORK PARCELS WITH MUSHROOMS

Steps:

• Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet.
• Place the seasoned flour on a plate and use to coat the pork chops.
• Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste.
• Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop.
• seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion.
• Bake for 45-50 minutes or until the parcel has puffed up.
• Open at the table for maximum effect and serve, spooning over all the delicious juices.

PORK CHOPS & MUSHROOMS, BAKED IN FOIL

Steps:

• Preheat oven to 180C (350F).
• Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
• In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
• Transfer cooked chops to the foil lined baking tin.
• Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
• Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
• Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
• Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
• Spoon this mushroom mixture evenly over the pork chops.
• Sprinkle LIGHTLY with a little more salt and pepper.
• Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
• Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
• Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
• Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
• Serve with simple side dishes as this is a rich meal.