Pork Loin Chops In Mushroom Gravy Recipes

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GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY



Grandma's Pork Chops in Mushroom Gravy image

This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!

Provided by HEIDIHELM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h15m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 clove garlic, pressed
6 pork chops
salt and pepper to taste
1 (8 ounce) can mushrooms, drained
1 cup dry sherry
1 (10.5 ounce) can beef broth
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven.
  • Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.
  • Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 10.7 g, Cholesterol 58.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 3.4 g, Sodium 609 mg, Sugar 0.9 g

PORK CHOPS WITH MUSHROOM ONION GRAVY



Pork Chops with Mushroom Onion Gravy image

Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.

Provided by JMD

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h25m

Yield 6

Number Of Ingredients 7

6 pork chops
1 tablespoon dried marjoram
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup water
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
  • Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
  • Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 5.5 g, Cholesterol 37.1 mg, Fat 9.3 g, Fiber 0.4 g, Protein 14.9 g, SaturatedFat 3 g, Sodium 780.3 mg, Sugar 1.6 g

GRAVY BAKED PORK CHOPS



Gravy Baked Pork Chops image

These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.

Provided by JENNIPOO

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 55m

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
¾ cup milk
¼ cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.
  • In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 7.3 g, Cholesterol 76.2 mg, Fat 12.1 g, Protein 23.1 g, SaturatedFat 4.6 g, Sodium 586.9 mg, Sugar 3.3 g

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY



Moist Baked Breaded Pork Chops in Mushroom Gravy image

This is a wonderful comfort food and has become one of my family's favorite pork chop recipes --- you may season the breadcrumbs anyway desired adding in Parmesan cheese to your breadcrumb mixture will only improve the flavor --- depending on the size of your pork chops one more won't hurt if you have the room in your baking pan, and baking time will vary depending on the thickness, do not use fast-fry for this -- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

6 pork chops (do not use fast-fry pork chops)
1 teaspoon seasoning salt
1 -2 teaspoon garlic powder
2 large eggs, beaten
1/3 cup all-purpose flour
2 cups seasoned dry bread crumbs (see Kittencal's Seasoned Dry Italian Breadcrumbs)
2 tablespoons oil
2 tablespoons butter
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, well drained
3/4 cup milk
1/3 cup dry white wine (can use a few tablespoons more)
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
1/3 cup grated parmesan cheese (optional)

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
  • Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
  • Heat oil and butter in a skillet over medium heat.
  • Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
  • Lastly coat in seasoned breadcrumbs.
  • Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
  • Transfer the chops to the baking dish.
  • Cover with foil.
  • Set oven to 350 degrees F.
  • Bake for about 1 hour.
  • Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
  • After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
  • Replace the foil and bake for another 25-30 minutes or until chops are tender.

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

PORK CHOPS AND MUSHROOM GRAVY



Pork Chops and Mushroom Gravy image

These golden brown pork chops are tender and moist after cooking in a savory gravy.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

6 boneless pork loin chops (6 ounces each)
6 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
2 tablespoons lemon juice
1 medium onion, chopped
1 small garlic clove, minced
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon dried tarragon
1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup white wine or beef broth
1 teaspoon browning sauce, optional

Steps:

  • In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

Nutrition Facts : Calories 401 calories, Fat 22g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 907mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

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.

PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY



Pork Loin Chops With Mushroom Onion Gravy image

My own concoction. I prefer to use self rising flour because it gives a lighter coating, but feel free to use plain/all purpose flour.

Provided by CulinaryQueen

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 red onion, thinly sliced
1/2 cup mushroom, thinly sliced
2 garlic cloves, finely chopped
4 pork loin chops
1/2 cup self rising flour
salt and pepper
2 cups chicken stock (cube is fine)
2 tablespoons cold water
1 tablespoon flour (leftover from dredging)

Steps:

  • Heat olive oil in large fry pan.
  • Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
  • Add garlic and cook 1 minute.
  • In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
  • With a slotted spoon, remove the veggies from the pan and set aside.
  • Brown the chops about 2-3 minutes each side and remove from the pan.
  • Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
  • Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
  • Remove pork to a plate and keep warm.
  • Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
  • Spoon gravy over chops to serve.

PORK CHOPS IN MUSHROOM GRAVY



Pork Chops in Mushroom Gravy image

Instant Pot Pork Chops in creamy mushroom gravy are juicy, tender, and perfect with mashed potatoes for a satisfying weeknight dinner.

Provided by Pressure Cooking Today / Barbara Bakes LLC

Categories     Pork

Time 48m

Number Of Ingredients 8

4 bone-in pork chops (about 1 inch thick)
Lemon pepper or your favorite spice blend, for seasoning
2 tablespoons vegetable oil
1 1/2 cups water
1 can (10.75 ounces) condensed cream of mushroom soup
3 tablespoons cold water, optional
2 tablespoons all-purpose flour, optional
Cooked mashed potatoes or rice, for serving

Steps:

  • Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).
  • Select Saute (adjusted to more) to preheat the pot. When hot, add the oil. Once it begins to sizzle, brown the pork chops on both sides. (You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter.
  • Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan. Return the pork chops to the cooking pot, along with any accumulated juices. Carefully spoon the cream of mushroom soup on top of the pork chops. Do not stir into the water.
  • Lock the lid in place. Select High Pressure and 18 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
  • Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.
  • If you prefer a thicker gravy, select Saute. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. Add 1 cup gravy to the flour mixture and stir until well combined. Slowly stir this mixture into the gravy in the cooking pot. Pour the gravy over chops to serve.

Nutrition Facts : Calories 574 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 941 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

PORK LOIN CHOPS, WITH MUSHROOM GRAVY, AND GREEN BEANS



Pork Loin Chops, With Mushroom Gravy, and Green Beans image

I threw this dinner together one night with items that I had on hand. It turned out to be a lovely dinner that was appreciated by all. Herbes De Provence is a wonderful spice that can liven up chicken, salad, potatoes, and veggies. It is a staple in my kitchen, and an important ingredient in this recipe, to really liven up the green beans. Please note that, even though this recipe normally serves two, you could easily throw in four pork loin chops. Please enjoy!

Provided by Helping Hands

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 pork loin chops
1 (10 1/2 ounce) can mushroom gravy
1 small onion, chopped
8 ounces fresh sliced mushrooms
1 (14 ounce) can green beans, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon herbes de provence
1 tablespoon olive oil
bacon bits
additional salt and pepper, to taste

Steps:

  • In a medium bowl, mix together salt, pepper, cumin, and cayenne pepper.
  • Coat pork loin chops with mixture.
  • Heat olive oil in electric skillet over med-high to high heat.
  • Add onion and mushrooms and saute for 1 minute.
  • Add pork loin chops.
  • Brown chops for 4 minutes per side, stirring veggies often.
  • Pour mushroom gravy over chops and veggies, and stir well.
  • Salt and pepper to taste.
  • Turn down to low, cover, and allow to simmer for 20 minutes.
  • In the meantime, pour green beans into microwavable dish.
  • Sprinkle liberally with salt, pepper, and Herbes De Provence.
  • Add Bacon Bits (to taste) and stir well.
  • Cover.
  • Microwave for 2-3 minutes.
  • Serve chops with mushroom gravy on top, with an extra serving of mushrooms and gravy on the side.
  • Add green beans to plate and serve.

Nutrition Facts : Calories 745.3, Fat 43.3, SaturatedFat 11.2, Cholesterol 170.8, Sodium 1612.1, Carbohydrate 29.8, Fiber 8, Sugar 10.3, Protein 61.5

PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops With Mushroom Gravy image

Easy, tasty pork chops served with a hearty mushroom gravy.

Provided by almondjoy2807

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 45m

Yield 4

Number Of Ingredients 11

3 tablespoons butter, divided
4 each pork loin chops
10 medium (blank)s cremini mushrooms, sliced
1 large shallot, thinly sliced
3 cloves garlic, minced
2 cups chicken broth
2 tablespoons all-purpose flour
3 tablespoons white wine
1 cube beef bouillon
2 tablespoons chopped fresh Italian parsley
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 3 to 5 minutes per side. Transfer to a baking dish.
  • Bake in the preheated oven chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium heat. Add mushrooms, shallot, and garlic and saute until mushrooms are crisp-tender, about 5 minutes.
  • Whisk 1/2 cup chicken broth and flour together in a small bowl until a smooth, thin paste forms. Slowly add flour paste to the mushroom mixture, stirring to combine. Add remaining 1 1/2 cups broth, wine, and bouillon cube. Reduce heat to medium-low and cook until thickened and bubbly, 5 to 10 minutes. Add parsley, salt, and pepper. Serve over pork chops.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 8.9 g, Cholesterol 84.9 mg, Fat 16 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 8 g, Sodium 953.1 mg, Sugar 1.4 g

PORK CHOPS WITH ONION AND MUSHROOM GRAVY



Pork Chops With Onion and Mushroom Gravy image

Make and share this Pork Chops With Onion and Mushroom Gravy recipe from Food.com.

Provided by JimB427

Categories     Vegetable

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

4 boneless pork chops, 3/4 inches thick
3/4 cup thinly sliced onion
1 (4 ounce) can canned mushroom slices, with liquid
1 tablespoon flour
1/4 cup brown gravy mix
3 1/2 cups water, divided
4 tablespoons vegetable oil

Steps:

  • Heat oil in heavy pan over medium heat.
  • Add pork chops and brown on both sides.
  • Remove pork chops and set aside.
  • Add onions to pan and cook until limp.
  • Sprinkle 1 Tbsp flour over onions and stir until flour starts to brown.
  • Stir in 2 cups water and the mushrooms with their liquid.
  • Heat to boiling and then reduce to simmering.
  • Add 1/2 cup water to 1/4 cup brown gravy mix,mix well and add to water in pan, stirring well.
  • Add pork chops to pan, cover and simmer 45 minutes.
  • Use the additional water to thin the gravy, if needed.
  • Serve over mashed potatoes or rice.

Nutrition Facts : Calories 455.2, Fat 27.1, SaturatedFat 6.5, Cholesterol 124.1, Sodium 507.3, Carbohydrate 9.3, Fiber 1.4, Sugar 1.9, Protein 41.6

PORK LOIN CHOPS IN MUSHROOM GRAVY



Pork Loin Chops in Mushroom Gravy image

I like to think that this came from my head. Don't remember when I started making this, but it is one of my families favorites. Fairly simple, tasty and a comfort food. With rice, baby peas and a salad you have a great meal. Enjoy!!

Provided by liral

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

6 boneless pork loin chops, 1 1/2 inches
1 (10 ounce) can mushroom soup
1 (8 ounce) carton sour cream (not no fat)
1/2 onion, sliced into rings
1/3 cup dry white wine
1 (4 ounce) can sliced mushrooms
salt and pepper

Steps:

  • Salt and pepper chops and brown lightly in canola oil. Do not cook completely.
  • Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown.
  • Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well.
  • Place the pork chops back in the skillet and cover with the gravy mixture.
  • Cover skillet loosely and simmer slowly until chops are fully cooked.

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