Best 6 Smothered Pork Chops With Mushrooms Recipes

MUSHROOM PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Check pork chops for bits of bone or debris. Season with salt & pepper.
• Combine panko bread crumbs, seasoned bread crumbs, 1 1/2 teaspoon of parsley and garlic powder.
• Dip pork chops in beaten eggs and then in bread crumb mixture.
• Heat 1 tablespoon oil a large skillet and add pork chops. Brown on both sides, about 3 minutes per side. Repeat with remaining pork chops adding more oil if needed.
• Place pork chops in a large baking dish. Top with sliced mushrooms and mushroom soup. Cover with foil.
• Bake 1 1/2 to 2 hours, pull back the corner and check one of the pork chops. It should be fork tender. If not, bake 20-30 minutes more.
• Garnish with parsley and serve over mashed potatoes.

MUSHROOM PORK CHOPS

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.

SMOTHERED PORK CHOPS WITH BOURBON AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
• Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
• Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

PORK CHOPS SMOTHERED IN CREAM OF MUSHROOM

Steps:

• Brown your pork chops in a skillet.
• Peel and slice the onion thinly.
• Preheat oven to 350°F.
• Place browned pork chops in a baking dish, layer with the sliced onions.
• Top with mushrooms.
• Mix cream of mushroom soup with the evaporated milk.
• Pour over the top of the pork chops and onions.
• Bake in the oven for about 45 minutes.
• Serve hot.

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.

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Combine sugar, salt, sage and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour.
• Heat a large heavy skillet, add oil and butter.
• Sauté pork chops until browned on both sides; remove from skillet and set into a baking dish.
• Add onion, sauté until just tender adding garlic and mushrooms after first 5 minutes.
• Sauté 10 minutes until softened.
• Add chicken stock, tomato paste, Worcestershire and heavy cream to pan, bring to simmer. pour over pork chops, Cover and bake 45 minutes- 1 hour, or until very tender.