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.
Time 50m Yield 4 serving(s) Number Of Ingredients 18 Steps:
For the chops:. Mix salt, paprika and pepper in a small bowl, rub onto chops. Heat oil& butter (or Pam) in a large skillet over medium-high heat. Brown chops 3 minutes per side. Cover, reduce to medium and cook until inside is just pink and juices run clear when pricked, about 10 mins; flip chops halfway thorough. (Since I was using very thick chops I started them off in the pan as directed and finished them in the microwave.) Serve with Mushroom Sauce and lemon wedges. Mushroom Sauce. Melt butter over medium heat. Add onion and garlic, saute until translucent, about 4 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 10 minutes. (I had actually planned to use canned mushroom slices and wouldn’t have cooked it 10 miutes). Add thyme, zest and wine/sherry, and the broth; simmer until liquid is reduced by half, about 5 minutes. Stir in cream, salt and pepper, simmer until lightly coats back of spoon. (Since the fat free half& half doesn’t thicken that well, I used less liquid to begin with, and I always turn off the pan before adding the half& half.) Prep time and cook time is combined for both. Most of the chop cook time was pretty passive, but the sauce was more active.
Time 1h35m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.
Time 1h Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat a cast iron skillet over medium-high heat. Spray pork chops with cooking spray and season with garlic powder, paprika, and chili powder. Brown chops in the hot skillet, turning frequently, until lightly browned on both sides, 5 to 8 minutes total. Transfer to a casserole or baking dish. Mix mushroom soup and diced tomatoes together in a large bowl. Pour over pork chops and place onion slices on top. Cover the pan tightly with aluminum foil. Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until pork is tender, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice. Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
Time 25m Yield 4 Number Of Ingredients 11 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.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Sprinkle pork chops with salt and pepper. In a large nonstick skillet, brown chops on both sides in 1 teaspoon oil; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer., Add wine, stirring up any browned bits; cook for 4-6 minutes or until liquid is reduced by half. Stir in soup and broth. Bring to a boil. Return pork chops to the pan. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Brown seasoned chops in fry pan. Mix cream of mushroom soup and lipton onion soup with water. Put chops and sauce in large casserole dish (sauce should cover meat) Bake in oven 350 degrees for 1 1/2 hours. Serve with wild rice.
Time 1h10m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil. Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Time 40m Yield 4 Number Of Ingredients 6 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.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 180C (350F). Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you’ll probably need four sheets - two across and two lengthwise). In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown. Transfer cooked chops to the foil lined baking tin. Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme. Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run. Add the lemon juice (it seems like a lot of juice, but it won’t be too lemony, trust me) and allow it to boil for 1 minute. Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog’s breakfast now, but don’t worry!). Spoon this mushroom mixture evenly over the pork chops. Sprinkle LIGHTLY with a little more salt and pepper. Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture. Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil. Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour. Remove from oven, unwrap and serve, spooning any extra juices over the chops - you’ll find you have more of a ’topping’ than a ‘sauce’. Serve with simple side dishes as this is a rich meal.
Time 30m Yield 4 servings. Number Of Ingredients 10 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.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Grease a 13 x 9-inch baking dish. In a shallow bowl combine the flour with the next 5 spices (remove 3 tablespoons of the flour mixture and set aside). Coat the pork chops in the flour mixture one at a time then place onto a plate. In a large skillet over medium-high heat melt the butter with oil; add in the pork chops and brown on both sides then transfer to prepared baking dish. In the same skillet add in mushrooms and saute until golden; sprinkle over the pork chops. To the skillet add in onion and bell pepper; saute until softened. Add in garlic and cook for 2 minutes. Add in the reserved 3 tablespoons flour mixture and stir for 1 minute. Stir in 2 cups half and half cream or milk; bring to a boil and stir for 2 minutes or until smooth and bubbly. Remove from the heat and stir in 2 tablespoons lemon juice (at this point you may season the gravy with more black pepper to taste). Pour the sauce over the chops and mushrooms; using a fork lift the chops slightly to allow the gravy to flow underneath. Cover with foil and bake at 350 degrees F for about 50-60 minutes (do not cover tightly you will need to allow some air to flow out while cooking).
Time 1h45m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Grease a 13 x 9-inch baking dish. Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper. Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl. Heat oil and butter in a skillet over medium heat. Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off. Lastly coat in seasoned breadcrumbs. Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown. Transfer the chops to the baking dish. Cover with foil. Set oven to 350 degrees F. Bake for about 1 hour. Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using). After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese. Replace the foil and bake for another 25-30 minutes or until chops are tender.
