Pork Chops With Mushroom Madeira Sauce Recipes

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.

PORK CHOPS WITH MUSHROOM SAUCE

Steps:

• For the chops:.
• Mix salt, paprika and pepper in a small bowl, rub onto chops.
• Heat oil& butter (or Pam) in a large skillet over medium-high heat.
• Brown chops 3 minutes per side.
• Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough.
• (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges.
• Mushroom Sauce.
• Melt butter over medium heat.
• Add onion and garlic, saute until translucent, about 4 minutes.
• Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
• (I had actually planned to use canned mushroom slices and wouldn't have cooked it 10 miutes).
• Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes.
• Stir in cream, salt and pepper, simmer until lightly coats back of spoon.
• (Since the fat free half& half doesn't thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both.
• Most of the chop cook time was pretty passive, but the sauce was more active.

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.

MUSHROOM PORK CHOPS

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.

EASY CREAMY PORK CHOPS

Steps:

• Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
• When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
• Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
• Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.
• Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.

CREAMY MUSHROOM PORK CHOPS

Steps:

• Pat the pork chops dry with kitchen paper then season both sides with salt and pepper.
• Heat a large pan/skillet and add 1-2 tablespoons of oil then sear the pork chops for 3-5 minutes per side until well browned on both sides. Remove and set aside.
• In the same pan, add a tablespoon more of oil if necessary and add the mushrooms. Fry until golden brown.
• Add the garlic and herbs then fry for another 30 seconds before pouring in the cream and lemon juice. Season to taste then allow to simmer for 5-7 minutes or until the sauce has thickened slightly.
• Place the pork chops and their resting juices back into the pan and allow to simmer for another 5 minutes or until the pork chops are cooked to your preference.

PORK CHOPS WITH MUSHROOMS AND MADEIRA

Steps:

• Dry pork and sprinkle both sides with the salt and pepper. In a saute pan or skillet, heat the oil and butter to almost smoking. Add the pork and brown well, about two minutes per side. Remove.
• Add the shallots to the pan and saute until golden. Add the mushrooms and saute until beginning to color. Add the thyme and return the pork chops to the pan. Reduce heat to medium, cover, and cook until pork is just cooked through, about 5 minutes longer. Do not overcook.
• Remove the pork to a warm serving platter. Raise heat and add Madeira. Bring to boil, stirring and scraping pan, and cook until reduced to half.
• Add cream, bring to a boil and cook, stirring constantly until lightly thickened. Pour sauce over pork, sprinkle with parsley and serve.

PORK CHOPS WITH MASHED POTATOES, BRUSSELS SPROUTS AND A MUSHROOM MADEIRA SAUCE

Steps:

• For the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.
• Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.
• For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.
• For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.
• For the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.
• To create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.

PORK MEDALLIONS

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

PORK CHOPS WITH MUSHROOM MADEIRA SAUCE

Steps:

• Preheat oven to 400 degrees F.
• In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
• In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.