Best 20 Mushroom Pork Recipes

PORK CHOPS IN GARLIC MUSHROOM SAUCE

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.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

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).

PORK CHOPS WITH MUSHROOM GRAVY

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.

MUSHROOM PORK SCALLOPINI

Steps:

• Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 3 to 5 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium heat. Add mushrooms, shallot, and garlic and saute until mushrooms are crisp-tender, about 5 minutes.
• Whisk 1/2 cup chicken broth and flour together in a small bowl until a smooth, thin paste forms. Slowly add flour paste to the mushroom mixture, stirring to combine. Add remaining 1 1/2 cups broth, wine, and bouillon cube. Reduce heat to medium-low and cook until thickened and bubbly, 5 to 10 minutes. Add parsley, salt, and pepper. Serve over pork chops.

GRANDMA'S PORK CHOPS IN MUSHROOM GRAVY

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.

PORK CHOPS AND MUSHROOM GRAVY

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.,

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE

Steps:

• Sprinkle the pork with salt and pepper.
• In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
• Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
• Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
• Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
• Saute the shallots until softened, about 3 minutes.
• Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
• Add the wine and cook until evaporated, stirring and scraping up any brown bits.
• Add the broth and cook for 5 minutes.
• Mix the butter with the flour and add to the sauce along with the parsley.
• Simmer, stirring, until thickened.
• Stir any juices from the pork into the sauce.
• Serve with the pork.

MUSHROOM SAUCE BAKED PORK CHOPS

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.

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.

PORK WITH MUSHROOM SAUCE

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.

PORK CHOPS WITH MUSHROOM SAUCE

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.

CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE

Steps:

• Het oven to 325 degrees.
• Butter a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet.
• Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
• To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
• Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
• In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
• Spoon the soup mixture over the potatoes and onions.
• Arrange the browned chops on top.
• Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
• Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
• Let stand about 10 minutes before serving.

PORK CHOPS IN MUSHROOM GRAVY

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.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

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.

CREAM OF MUSHROOM BAKED PORK CHOPS

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.

MUSHROOM PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low until the pork is tender, 4-5 hours. If desired, serve with mashed potatoes.

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOM PAN SAUCE

Steps:

• Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
• Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
• Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
• Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

Steps:

• Heat oil in a large skillet over medium high heat.
• Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
• Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
• Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
• Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream; pour gravy over Schnitzel just before serving.