PORK CHOPS IN GARLIC MUSHROOM SAUCE
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
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
PORTOBELLO PORK CHOPS
Found this recipe on a package of pork chops I bought at the supermarket.
Provided by Brandy Bender
Categories Steaks and Chops
Time 35m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375 degrees. Trim fat from chops. Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa.
- 2. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops.
- 3. Bake, uncovered, for 20 to 30 minutes until internal temperature on a thermometer reads 145 degrees followed by a 3 minute rest time. Sprinkle with parsley. Serve chops with salsa mixture. Makes 4 servings.
PORTOBELLO-STUFFED PORK ROAST
Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin. The sauce-prepared with port wine and balsamic vinegar-makes every bite even better.-Linda Monach, Chestnut Hill, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings (1 cup sauce).
Number Of Ingredients 18
Steps:
- In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side., Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from heat. Add bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom., Preheat oven to 350°. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread stuffing mixture over meat., Roll up jelly-roll style, starting with a long side. Tie pork at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Slice remaining mushrooms; brush with 1 tablespoon vinegar. Arrange around pork., Bake 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand 10 minutes before slicing., For sauce, in a small saucepan, combine wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer 5 minutes. Serve with pork and mushrooms.
Nutrition Facts : Calories 495 calories, Fat 23g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 302mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 36g protein.
MEXICAN STYLE CROCK POT PORK CHOPS
Mexican Style Crock Pot Pork Chops are a slowed cooked pork chop recipe in an easy 3 ingredient green chili sauce. Try serving over rice to absorb all the extra southwest flavor.
Provided by Barbara
Categories Entree Main Course
Time 1h35m
Number Of Ingredients 4
Steps:
- In a small bowl, mix salsa verde, green enchilada sauce and cream of chicken until smooth.
- Line crock pot insert with a liner or spray with nonstick cooking spray.
- Arrange pork chops in bottom of insert, pour sauce over top. Add another layer of chops and more sauce, continue until the all the chops are in the insert and be sure the top is completely covered with the green sauce.
- Cook on high for 1.5 hours or low for 3-4 hours.
- Serve over rice if desired.
Nutrition Facts : Calories 280 kcal, Carbohydrate 9 g, Protein 31 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 958 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PORTOBELLO LAMB CHOPS
A quick marinade gives subtle hints of peach along with the tang of balsamic vinegar to these lamb chops. Diane Barr - Louisville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine first four ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb chops and turn to coat. Cover; refrigerate 1-4 hours. Cover and refrigerate remaining marinade., In a small bowl, combine oil and rosemary; brush over mushrooms. Lightly oil grill rack., Grill lamb chops and mushrooms, uncovered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Slice mushrooms and serve with lamb chops.
Nutrition Facts : Calories 429 calories, Fat 19g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 131mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 1g fiber), Protein 20g protein.
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- Bring a large pan to medium-high heat and add vegetable oil to lightly coat the pan. Sear the pork on each side ~ 2-3 minutes or until brown. Remove from pan and set aside. You may need to sear the chops in two different batches if the pan is not big enough.
- Reduce heat to medium and add butter and onions. Cook ~ 3-4 minutes or until translucent. Add garlic and cook 1-2 minutes or until fragrant.
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- Place wild rice and 4 cups water in a covered saucepan. Add 2 teaspoons chicken bouillon to the water (optional) for flavor. Simmer over medium heat for 30 - 45 minutes, or until the hulls have cracked open and it is tender but still with bite left in it when tested. Drain well and set aside.
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