Best 3 Mushroom Garlic Pork Chops Recipes
**Savor the Delights of Mushroom Garlic Pork Chops: A Culinary Journey of Flavor and Simplicity**
Pork chops, a classic and versatile cut of meat, take center stage in this delectable dish, "Mushroom Garlic Pork Chops." Prepared with a symphony of flavors, this recipe promises a tender and juicy pork chop experience, complemented by a rich and savory mushroom-garlic sauce. The use of simple, everyday ingredients elevates the dish to a culinary masterpiece, making it an ideal choice for home cooks of all skill levels. Accompanying the main recipe are variations that introduce exciting twists, such as the addition of sun-dried tomatoes and spinach for a Mediterranean flair, or the inclusion of a tangy lemon-herb sauce for a refreshing touch. Get ready to embark on a flavorful journey with this versatile and delicious recipe that caters to diverse tastes and preferences.
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
CENTER CUT PORK CHOPS AND NOODLES WITH MUSHROOM GRAVY AND BROCCOLI IN GARLIC BUTTER
I have been feeling under the weather for the last two days, on top of that the temps here are in the high 90s and with the heat index..ugh. So no baking for me : ( I had taken out some pork chops and decided the crock pot was going to be doing the cookin lol. This was simple and easy and so tasty. Even my picky son gobbled it up...
Provided by Deneece Gursky
Categories Soups
Number Of Ingredients 8
Steps:
- 1. Place chops in bottom of slow cooker. Add both cartons of cream of mushroom soup. Add onions and season generously with garlic powder, onion powder, minced onion, pepper, and salt
- 2. Cook on high for about three hours or until chops are almost cooked through. Remove chops and place them in a baking dish with whatever gravy is on them when removed from crock.Turn crock down to keep warm. Now Bake chops on 350 for about 40 minutes or until chops are fork tender. Return to slow cooker until ready to serve.
- 3. Prepare egg noodles according to package directions. And steam broccoli according to package directions. While noodles are cooking and broccoli is steaming heat butter in small saucepan, add minced garlic and garlic powder and pepper. Stir constantly so garlic doesnt burn. Heat all the way thru.
- 4. Drain noodles and put broccoli into a bowl. Pour garlic butter over broccoli.
- 5. Place one Pork chop, a heaping spoon of noodles and a nice serving of broccoli on each plate. Spoon gravy over noodles and pork. (my daughter had the gravy on her broccoli too lol) Enjoy
MUSHROOM GARLIC PORK CHOPS
I don't remember where I found this originally but I have tweaked it quite a bit to get it to the point it is now. My family loves this over rice or with mashed potatoes.
Provided by Coraniaid
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add oil to pan & heat.
- Fry porkchops about 5-7 minutes per side.
- Combine milk, cream of mushroom soup, mushrooms with liquid & garlic powder.
- Remove porkchops from pan.
- Add soup mixture to pan & bring to a boil.
- Put porkchops back in pan let simmer 5 minutes.
- Serve immediately.
Tips:
- Use thick pork chops: Thicker pork chops will help prevent them from drying out during cooking.
- Season the pork chops well: Season the pork chops with salt, pepper, and garlic powder before cooking. This will help to add flavor to the meat.
- Sear the pork chops over high heat: Sear the pork chops over high heat in a large skillet. This will help to create a nice crust on the outside of the meat.
- Cook the pork chops over medium heat: After searing the pork chops, reduce the heat to medium and cook the chops until they are cooked through. This will help to ensure that the meat is cooked evenly.
- Use a meat thermometer to check the internal temperature of the pork chops: The internal temperature of the pork chops should reach 145 degrees Fahrenheit before they are considered safe to eat.
- Let the pork chops rest before serving: Let the pork chops rest for a few minutes before serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful pork chop.
Conclusion:
These pork chops are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and juicy, and the mushroom and garlic sauce is flavorful and creamy. This dish is sure to be a hit with your family and friends.
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