Best 5 A Healthier Smothered Pork Chops Mushrooms And Onions Recipes

SMOTHERED PORK CHOPS WITH ONIONS AND MUSHROOMS

Steps:

• In a small bowl combine the seasoning mix.
• Rub some of the seasoning mix on each pork chop. Save the leftover seasoning for the onion gravy. Then thoroughly coat each pork chop with the flour and set aside. Heat oil in a skillet over medium - high heat. When oil is hot enough add pork chops and brown for about 3-4 minutes on each side.
• Using the same pan add sliced onions to the drippings and cook for a few minutes then add mushrooms and cook a few minutes more.
• Add the remaining flour to the skillet and stir together incorporating the onions and mushrooms then slowly add 2 cups of water and stir. Add additional seasoning if you like at this point.
• Bring to a boil over medium heat. Return pork chops to skillet and reduce heat to low/ simmer. Cover and cook for about 1 hour.

SKINNY SMOTHERED PORK CHOPS

Steps:

• Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
• In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
• Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
• Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

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!