Time 40m Yield 4 Number Of Ingredients 8 Steps:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate. Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms. Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.
Time 1h15m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium heat. Add garlic, and saute until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Time 35m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,
Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm. Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute. Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
Time 50m Yield 4 Number Of Ingredients 8 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.
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 1h25m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides. Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan. Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.
Time 35m Yield 4 pork chops Number Of Ingredients 7 Steps:
Brown pork chops with onions in frying pan on medium heat. Season with Pepper, and garlic and onion powder to taste. Mix soup with water. Spread mixture over meat and mix to saturate meat. Let simmer for 15-20 minutes. Serve with choice of vegetables.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Pour oil into skillet. Season pork chops on both sides with oregano,chopped dried onions,salt,pepper and garlic powder. Place pork chops in skillet over medium heat and let cook approx.4 minutes on one side. Turn and let cook approximately 4 minutes on the other side. Make mushroom gravy in a bowl then remove chops from skillet. Add the mushroom gravy into skillet. Cook until thickened then put pork chops and mushrooms back into skillet. Turn down to low and cover and let cook until pork chops are done.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat olive oil in large fry pan. Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes. Add garlic and cook 1 minute. In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later. With a slotted spoon, remove the veggies from the pan and set aside. Brown the chops about 2-3 minutes each side and remove from the pan. Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid. Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender. Remove pork to a plate and keep warm. Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened. Spoon gravy over chops to serve.
Time 1h15m Yield 4 , 4 serving(s) Number Of Ingredients 7 Steps:
Heat oil in heavy pan over medium heat. Add pork chops and brown on both sides. Remove pork chops and set aside. Add onions to pan and cook until limp. Sprinkle 1 Tbsp flour over onions and stir until flour starts to brown. Stir in 2 cups water and the mushrooms with their liquid. Heat to boiling and then reduce to simmering. Add 1/2 cup water to 1/4 cup brown gravy mix,mix well and add to water in pan, stirring well. Add pork chops to pan, cover and simmer 45 minutes. Use the additional water to thin the gravy, if needed. Serve over mashed potatoes or rice.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Salt and pepper chops and brown lightly in canola oil. Do not cook completely. Remove chops from skillet, leaving the drippings. Slightly cook onion rings in drippings until soft, but not brown. Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion. Stir until all ingredients are mixed well. Place the pork chops back in the skillet and cover with the gravy mixture. Cover skillet loosely and simmer slowly until chops are fully cooked.
