Pork With Artichokes And Mushrooms Recipes

PORK WITH ARTICHOKES AND CAPERS

Steps:

• Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm. , In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING

Steps:

• Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• Remove the skillet from the heat. Add the stuffing and mix lightly.
• Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE

Steps:

• Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
• Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

PORK CHOPS WITH ARTICHOKES, CAPERS, SUN-DRIED TOMATOES AND LEMONS

Steps:

• Combine flour, salt and pepper. Lightly dredge both sides of the pork chops in the flour, shaking off any excess flour.
• Pre-heat the pressure cooker using the BROWN setting.
• Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften - about 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
• Pressure cook on HIGH for 4 minutes.
• While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
• 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

PORK WITH ARTICHOKES AND MUSHROOMS

Steps:

• Saute pork in 2 tablespoons butter until no longer pink.
• Remove pork from pan, set aside.
• In same pan, saute mushrooms and onions in 1 tablespoon butter until onions are lightly browned and mushrooms release their juices.
• Add wine, artichokes and tarragon to mushrooms, and continue cooking until juices are reduced by half.
• In small sauce pan, cook noodles according to package directions.
• When noodles are done, drain (reserving liquid) and place on platter keeping them warm.
• Add pork, sour cream, salt and pepper to mushroom/artichoke mixture, reduce heat to low and simmer all for about 5 minutes or until heated through.
• Stir in Parmesan cheese.
• If sauce is too thick, stir in some of the reserved liquid from the noodles to thin to desired consistency.
• Spoon pork mixture over noodles.
• Garnish platter with sprigs of cilantro.

PORK AND ARTICHOKE STEW WITH NOODLES

Steps:

• In a large heavy skillet, brown pork cubes in oil over high to medium high heat, remove to a plate using a slotted spoon.
• Add onions to skillet, and cook over medium high heat until lightly browned.
• Add flour stirring to coat the onions, add wine and stir until the liquid starts to thicken.
• Add beef broth, tomato paste, garlic, rosemary, carrots and pork, bring mixture to a boil then reduce heat and simmer 45 minutes covered.
• Add balsamic vinegar, artichokes and mushrooms and simmer 15 minutes uncovered.
• Serve over Ramen noodles and sprinkle with Parmesan.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• Remove the skillet from the heat. Add the stuffing and mix lightly.
• Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
• TIPS
• • Helper: Bake the remaining stuffing mixture in a covered casserole with the pork for the last 15 minutes of baking time or until the stuffing mixture is hot.
• • Ingredient Note: You can have the butcher butterfly the roast for you or do it yourself. To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2 inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• Heat oil in large skillet. Add green onions and garlic and cook until tender. Add artichokes, mushrooms, parsley, butter and black pepper. Cook and stir until butter is melted.
• Add broth. Heat through.
• Place stuffing in large bowl. Add broth mixture. Mix lightly.
• Preheat oven to 400 degrees F. Sprinkle pork with black pepper. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting.)
• Sprinkle additional black pepper and garlic powder over pork. Place pork in roasting pan and bake for 45 minutes or until cooked through but slightly pink*. Let pork stand 10 minutes. Remove twine before slicing. Serves 12 to 16.