Best 17 Pork Chops Mushrooms Recipes

PORK CHOPS WITH MUSHROOMS AND ONIONS

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

PORK CHOPS & MUSHROOMS

Steps:

• Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.

PORK CHOPS WITH CREAMY MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Sprinkle the pork chops all over with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet lined with foil and bake until cooked through and but still slightly pink inside, about 5 minutes.
• Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until soft, about 4 minutes. Add the onions, garlic, and a pinch of salt and cook until translucent, about 2 minutes. Remove the skillet from the heat, add the brandy, and use a wooden spoon to scrape up any brown bits that cling to the pan. Return to the heat and cook until the liquid is almost completely evaporated, about 1 minute. Add the chicken broth, and cook until saucy, about 2 minutes more. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper.
• Spoon the mushrooms and sauce over the pork chops. Serve with steamed green beans if desired.

CROCK POT PORK CHOPS AND MUSHROOMS

Steps:

• Place meat in greased 3 1/2 to 4 1/2-quart slow cooker.
• Top with onions and mushrooms.
• In a separate bowl, combine soup mix, water, and soup.
• Pour over mushrooms and pork chops.
• Cover and cook on low heat 6 to 8 hours.

SMOTHERED PORK CHOPS WITH MUSHROOMS

Steps:

• Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
• Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.

SAUTEED PORK CHOPS WITH MUSHROOMS, DILL, AND SOUR CREAM

Steps:

• Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then sauté chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.
• Reduce heat to moderate and add remaining tablespoon butter to skillet. When foam subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on platter, dill, and salt and pepper to taste and cook, stirring, until heated through. (Do not let boil.) Spoon sauce over chops.

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 WITH ASPARAGUS AND MUSHROOMS

Steps:

• In a skillet brown pork chops on both sides in olive oil (2-3 minutes).
• Remove chops from skillet, keep warm.
• Add white wine, garlic, onion, spices and Worcestershire sauce to skillet, stir constantly.
• Once onion and garlic are soft, add beef broth and place pork chops in skillet.
• Cook on medium low for approximately 30 minutes covered.
• Add asparagus and mushrooms, cover and cook 8-10 minutes.
• Thicken sauce with cornstarch and serve over egg noodles or rice.
• If you need more liquid, add more beef broth or wine to sauce.

SAUTEED GARLIC LEMON PORK CHOPS WITH MUSHROOMS

Steps:

• In a large skillet, heat the olive oil and butter over medium-high heat.
• Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the hot skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
• Reduce heat to medium-low. Add the mushrooms to the pan and allow to saute for 2 minutes. Add the garlic, saute for 30 seconds.
• Increase the heat to medium and add the chicken broth and scrap the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. Cut the lemon in half, juice half of the lemon and gently add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another minute or so. Serve hot.

A HEALTHIER SMOTHERED PORK CHOPS, MUSHROOMS AND ONIONS

Steps:

• Pork Chops -- Set the pork chops out on the counter so they get to room temperature. Season well with the salt and pepper and rub it in well. Then add the flour and Italian seasoning to a small bowl and mix well. Dredge each porch chop in the flour, and shake off the extra, but make sure it is coated well. Then in a large deep saute pan, add the oil and butter and bring to medium high heat. Saute the pork chops on each side until golden brown. Shouldn't take more than 3-4 minutes per side. Once golden brown, remove and set on a plate off to the side while you prepare the base vegetables.
• Vegetable Base -- To the same pan, lower to medium heat, add the remaining butter and olive oil, garlic and onions and cook about 1-2 minutes until the onions begin to soften. Then add in the mushrooms and cook another minute making sure to cover them in the oil and butter mix with the onions.
• Add in the sherry wine to the pan, still on medium heat and scrape up the bottom with all those good bits. Cook just a minute and then add in the wine, broth, bay leaf, a pinch of salt, go easy, because the broth is salty and a pinch of pepper, along with the thyme, and rosemary. Then, add the pork chops back in, pushing them down in the sauce and bring to a light boil. If the pork chops are not covered by the broth, add a bit more broth. You can always add a bit more later. Cover and simmer 30 minutes until the onions and mushrooms are soft and the pork chops are tender.
• Finish -- Check for any additional seasoning and finish by adding in the parsley. If you want your sauce thicker - you can add a bit of corn starch to a teaspoon of the broth and then slowly stir into the broth. Add just a little at a time and bring to a light boil. Once it comes to a boil the sauce will continue to thicken. Make the sauce as thick as you like.
• Serve -- Over mashed potatoes, buttered noodles or rice and I like to garnish with chopped scallions. ENJOY!

PORK CHOPS WITH WILD MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 350°F. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 2 tablespoons broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 2 teaspoons oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
• Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat. Transfer pork to 13 x 9 x 2-inch glass baking dish. Add 3/4 cup broth, then brandy and herbs to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover.
• Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.

PORK CHOPS WITH POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 400°; brush a 13 x 9 inch baking dish with olive oil.
• Layer the sliced potatoes, mushrooms, and onions, in the dish; sprinkle with the salt and sage leaves.
• Pour the cream over evenly.
• Brush the pork chops with olive oil (just enough to coat very lightly), and rub the breadcrumbs onto both sides of each pork chop (about 1 ½ teaspoons per side).
• Place pork chops on top of the vegetables.
• Bake, uncovered, for 45 minutes to 1 hour, or just until the pork chops are cooked through and the potatoes are tender.

HAM AND CHEESE-STUFFED PORK CHOPS WITH LOT-O'-MUSHROOMS SAUCE RECIPE

Steps:

• Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyêre. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes. While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes. Serve the stuffed chops with the mushroom sauce. 4 SERVINGS

EASY PAN PORK CHOPS AND MUSHROOMS WITH GRAVY

Steps:

• Butter a 13 x 9-inch baking dish.
• Season the pork chops with seasoned salt and black pepper.
• Heat butter in a skillet over medium-high heat; add in the chops and brown well on both sides.
• Place the chops in the prepared baking dish.
• In a bowl mix together the undiluted soups with onion, garlic, mushrooms, Parmesan cheese, black pepper and cayenne to taste (if using) mix well to combine.
• Pour the soup mixture over the chops in the baking dish.
• Set oven to 350 degrees.
• Cover with foil and bake for about 40 minutes, or until the chops are tender (cooking time will vary depending on the thicknes of your chops).

BONELESS PORK CHOPS WITH MUSHROOMS & THYME

Steps:

• 1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm. 2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

6 POINTS PLUS - PORK CHOPS WITH CREMINI MUSHROOMS

Steps:

• Sprinkle the pork chops with salt and pepper.
• Spray large nonstick skillet with spray and place over medium-high heat.
• Add pork and cook until browned, about 2 min on each side.
• Combine soup, water, carrots, mushrooms, worcestershire sauce, oregano, and thyme in a 5-6 quart slow cooker. Mix well.
• Place pork chops on top of the vegetables mixture.
• Cook, covered, until fork tender (3-4 hrs on high or 6-8 hrs on low).
• 6 Points plus yields 1 pork chop and 1/2 cup vegetables. 5 Points on previous points program.

PORK CHOPS SMOTHERED IN ONIONS AND MUSHROOMS

Steps:

• Cook bacon in large skillet over medium-high heat until browned and crisp. Carefully remove bacon and drain on paper towels.
• Brown pork chops in bacon grease over medium-high, about 2 minutes per side; remove chops from skillet.
• Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are very tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
• Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 degrees F, turning once (about 10 minutes).