Best 9 Pork Chops With Asparagus And Mushrooms Recipes

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**Pork Chops with Asparagus and Mushrooms: A Succulent Symphony of Flavors**

Pork chops, succulent and tender, play the starring role in this delectable dish, accompanied by crisp asparagus and earthy mushrooms. Roasted to perfection, the pork chops exude a symphony of flavors, while the asparagus and mushrooms add vibrant textures and a medley of tastes. This recipe offers a culinary journey that will tantalize your taste buds and leave you craving for more. Let's embark on a culinary adventure as we explore the art of creating this mouthwatering masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PORK CHOPS WITH RICE ASPARAGUS AND MUSHROOMS



Baked Pork Chops with Rice Asparagus and Mushrooms image

Full of flavor, baked pork chops and rice with asparagus and mushrooms. This comfort food favorite is a one pan meal baked in a casserole dish.

Provided by Courtney

Categories     Main Course

Time 47m

Number Of Ingredients 10

3 pork chops (1 1/2 inch thick fresh cut)
1 can cream of mushrooms soup
3/4 cup rice
1 cup water
1/2 teaspoon garlic (granulated)
1/2 teaspoon onion (granulated)
1/2 teaspoon parsley (dried)
1/4 teaspoon teaspoon (pepper)
5 baby bella mushrooms (chopped)
5 spears asparagus (chopped)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium sized bowl mix together the rice, cream of mushrooms soup, water, asparagus, mushrooms, and seasoning
  • Pour the rice mixture into a casserole dish.
  • Season the pork chops with salt and pepper and then also some parsley, garlic, and onion.
  • Place the pork chops on top of the rice mixture and then cover the dish with aluminum foil.
  • Bake for 40-45 minutes or until the pork and rice is fully cooked.
  • To brown the pork, you can either sear before or after cooking a large skillet with a little oil.

PORK CHOPS WITH CREAMY MUSHROOMS



Pork Chops with Creamy Mushrooms image

Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 center cut boneless pork chops, about 1-inch thick (about 1 1/4 pounds total)
Kosher salt and freshly ground black pepper
4 ounces mixed sliced mushrooms
1/2 red onion, chopped
1 garlic clove, finely chopped
1/4 cup brandy or white wine
1/4 cup low-sodium chicken broth
3 tablespoons sour cream
1 tablespoon chopped fresh flat-leaf parsley
Steamed green beans, for serving, optional

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.

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

PORK CHOPS & MUSHROOMS



Pork Chops & Mushrooms image

My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/8 teaspoon white pepper
3 teaspoons butter, divided
3/4 pound sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1/2 teaspoon dried tarragon

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.

Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

PORK AND ASPARAGUS SHEET-PAN DINNER



Pork and Asparagus Sheet-Pan Dinner image

When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup olive oil, divided
3 cups diced new potatoes
3 cups cut fresh asparagus (1-inch pieces)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 boneless pork loin chops (1 inch thick and about 6 ounces each)
2 teaspoons Southwest seasoning

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS



Easy Creamy Chops, Asparagus, and Mushrooms image

I threw this together one night with ingredients I had on hand, and I have made it about 5 times since! It is a great combination of flavors, and so, so easy! I serve this with steamed rice.

Provided by Manda

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless sirloin pork chops (about 1 lb.)
1/2 medium onion, sliced
1 lb asparagus, cut into thirds
8 ounces fresh mushrooms, sliced
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can milk
1 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
  • Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
  • Place pork chops in baking pan, and add onions, asparagus and mushrooms.
  • Pour remaining soup mixture over top.
  • Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
  • If top becomes too brown, cover with aluminum foil.

PORK CHOPS WITH ASPARAGUS AND MUSHROOMS



Pork Chops With Asparagus and Mushrooms image

This is a very easy dish to make. The mushrooms and asparagus really add to the flavor of the pork chops!

Provided by Christine Bettiga

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless pork chops, 3/4 inch thick
1 bunch fresh asparagus
2 garlic cloves, finely minced
2 tablespoons extra virgin olive oil
2 tablespoons Worcestershire sauce
1 1/2 teaspoons cornstarch
1/4 cup white wine
6 ounces sliced fresh mushrooms
1 (14 ounce) can beef broth
4 shallots, minced
1/2 teaspoon thyme
salt
pepper

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.

PORK CHOPS WITH SHIITAKE MUSHROOMS



Pork Chops With Shiitake Mushrooms image

In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon Dijon mustard
2 teaspoons whole-grain mustard
1/2 cup plus 3 tablespoons safflower or grapeseed oil
1 tablespoon sherry vinegar
4 bone-in pork chops (1 1/4-inch thick)
Kosher salt and black pepper, to taste
1/2 pound small shiitake mushrooms, stemmed

Steps:

  • Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
  • Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
  • When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
  • Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
  • Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams

MUSHROOM PORK CHOPS



Mushroom Pork Chops image

Quick and easy, but very delicious. One of my family's favorites served over brown rice.

Provided by mmcgee

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 40m

Yield 4

Number Of Ingredients 6

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Season pork chops with salt, pepper, and garlic salt to taste.
  • In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g

Tips:

  • Choose the Right Pork Chops: Select thick-cut, bone-in pork chops for maximum flavor and juiciness.
  • Season Wisely: Enhance the chops' taste with a flavorful blend of herbs and spices, such as garlic powder, paprika, salt, and pepper.
  • Sear for Perfection: Sear the pork chops over high heat to create a delicious crust, locking in the juices.
  • Use Quality Asparagus: Choose fresh, vibrant asparagus spears for optimal taste and texture.
  • Trim the Asparagus: Remove the tough ends of the asparagus for a more tender and enjoyable bite.
  • Roast the Vegetables: Roasting the asparagus and mushrooms brings out their natural sweetness and umami flavors.
  • Watch the Cooking Time: Keep an eye on the pork chops to ensure they reach the desired doneness without overcooking.
  • Rest the Meat: Allow the pork chops to rest for a few minutes before serving to redistribute the juices for a more succulent result.
  • Garnish Elegantly: Enhance the dish's visual appeal with a sprinkle of fresh herbs like parsley or chives.

Conclusion:

This delectable pork chop recipe, paired with roasted asparagus and mushrooms, offers a harmonious blend of flavors and textures that will tantalize your taste buds. The tender and juicy pork chops, infused with a savory herb blend, perfectly complement the vibrant asparagus and earthy mushrooms. The roasting process intensifies the natural sweetness of the vegetables, creating a delightful symphony of flavors. Whether you're hosting a special occasion dinner or seeking a comforting weeknight meal, this dish is sure to impress. Remember to select high-quality ingredients, sear the pork chops with precision, and allow them to rest before indulging in this culinary masterpiece.

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