Skillet Chops With Mushroom Gravy Recipes

PORK CHOPS WITH MUSHROOM GRAVY

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.

PORK CHOPS AND MUSHROOM GRAVY

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.,

SKILLET CHOPS WITH MUSHROOM GRAVY

Steps:

• Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.
• Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.
• Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

THE BEST EVER SKILLET PORK CHOPS WITH PAN GRAVY

Steps:

• Sprinkle the pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper covering all sides then set aside for 30-minutes;
• While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt;
• After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides;
• In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop;
• Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn;
• Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)
• Remove the pork chops from the skillet and set aside (cover to hold heat);
• Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet;
• Stir in the honey then simmer until reduced by half;
• When reduced, add in the butter and stir until melted;
• Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them;
• Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.

PORK CHOPS WITH MUSHROOM GRAVY

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.