Portobello Pork Chops Recipes

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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

PORTOBELLO PORK CHOPS



Portobello Pork Chops image

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

4 bone-in pork chops, 3/4" thick
1 1/2 c mild chunky salsa
1 c portobello mushrooms, chopped
1 c shredded cheddar cheese
2 Tbsp maple syrup
4 1/4 c fresh parsley, snipped

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



Portobello-Stuffed Pork Roast image

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

1 package (6 ounces) dried cherries
3/4 cup ruby port wine or grape juice, warmed, divided
3 large portobello mushrooms, divided
1 medium onion, finely chopped
3 tablespoons olive oil
6 garlic cloves, minced
1-1/2 cups soft bread crumbs
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons plus 1/4 cup balsamic vinegar, divided
1 boneless pork loin roast (3 to 4 pounds)
CHERRY PORT WINE SAUCE:
1/2 cup ruby port wine or grape juice
1/2 cup balsamic vinegar
1/4 cup chicken broth
3 garlic cloves, minced
1/2 cup heavy whipping cream

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 image

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

6-8 pork chops
10 ounces green enchilada sauce
1/2 cup salsa verde
10.5 ounces cream of chicken soup

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



Portobello Lamb Chops image

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

3/4 cup peach preserves
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
4 lamb loin chops (2 inches thick and 5 ounces each
1/4 cup olive oil
1 teaspoon dried rosemary, crushed
4 large portobello mushrooms

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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