Best 9 Pork Loin Chops With Mushroom Gravy And Green Beans Recipes

PORK CHOPS WITH CREAMY MUSHROOMS

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.

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.

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.,

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 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.

PORK CHOP AND GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Trim fat from pork if necessary. Sprinkle both sides of pork with salt and pepper.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 10 minutes, turning once, until brown. Place in baking dish.
• Mix remaining ingredients except onions in medium bowl. Spread over pork chops.
• Bake uncovered about 50 minutes or until mixture is bubbly. Sprinkle onions over casserole. Bake uncovered 5 minutes.

PORK LOIN CHOPS, WITH MUSHROOM GRAVY, AND GREEN BEANS

Steps:

• In a medium bowl, mix together salt, pepper, cumin, and cayenne pepper.
• Coat pork loin chops with mixture.
• Heat olive oil in electric skillet over med-high to high heat.
• Add onion and mushrooms and saute for 1 minute.
• Add pork loin chops.
• Brown chops for 4 minutes per side, stirring veggies often.
• Pour mushroom gravy over chops and veggies, and stir well.
• Salt and pepper to taste.
• Turn down to low, cover, and allow to simmer for 20 minutes.
• In the meantime, pour green beans into microwavable dish.
• Sprinkle liberally with salt, pepper, and Herbes De Provence.
• Add Bacon Bits (to taste) and stir well.
• Cover.
• Microwave for 2-3 minutes.
• Serve chops with mushroom gravy on top, with an extra serving of mushrooms and gravy on the side.
• Add green beans to plate and serve.

PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY

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.

CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.