Best 4 Peppered Pork With Mushroom Sauce Recipes

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

PEPPERED PORK MEDALLIONS IN TANGY MUSHROOM SAUCE

Steps:

• Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
• Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
• Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.

JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE

Steps:

• Press crushed pepper corns onto each side of pork chops.
• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
• Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
• Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
• Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

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.