Pork Chops With Mushroom Madeira Sauce Recipes

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PORK MARSALA WITH MUSHROOMS



Pork Marsala with Mushrooms image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

6 boneless pork chops (about 2 pounds)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows
Chopped fresh parsley, for topping
12 ounces egg noodles
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

PORK CHOPS IN GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

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.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

PORK CHOPS WITH MUSHROOMS AND MADEIRA



Pork Chops With Mushrooms and Madeira image

Make and share this Pork Chops With Mushrooms and Madeira recipe from Food.com.

Provided by Chris Reynolds

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 ea. 3/4-inch thick boneless pork loin chops
salt and pepper
1 tablespoon oil
1 tablespoon unsalted butter
1/2 cup minced shallot
8 ounces brown button mushrooms, sliced
1 tablespoon fresh thyme
1 cup madeira wine or 1 medium dry sherry
1/2 cup heavy cream
1 tablespoon minced parsley

Steps:

  • Dry pork and sprinkle both sides with the salt and pepper. In a saute pan or skillet, heat the oil and butter to almost smoking. Add the pork and brown well, about two minutes per side. Remove.
  • Add the shallots to the pan and saute until golden. Add the mushrooms and saute until beginning to color. Add the thyme and return the pork chops to the pan. Reduce heat to medium, cover, and cook until pork is just cooked through, about 5 minutes longer. Do not overcook.
  • Remove the pork to a warm serving platter. Raise heat and add Madeira. Bring to boil, stirring and scraping pan, and cook until reduced to half.
  • Add cream, bring to a boil and cook, stirring constantly until lightly thickened. Pour sauce over pork, sprinkle with parsley and serve.

Nutrition Facts : Calories 740.9, Fat 49, SaturatedFat 18.6, Cholesterol 219.2, Sodium 182.6, Carbohydrate 7.9, Fiber 0.7, Sugar 1.6, Protein 55

PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops With Mushroom Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cornbread, for serving (optional)

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 WITH MASHED POTATOES, BRUSSELS SPROUTS AND A MUSHROOM MADEIRA SAUCE



Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

3 cups Brussels sprouts, quartered
2 tablespoons grapeseed oil
1/2 cup chopped onions
2 cloves garlic
1/2 cup chicken stock
2 tablespoons unsalted butter
3 to 5 Yukon gold potatoes, peeled and cut in large cubes
1 cup heavy cream, warmed
1 stick (4 ounces) unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 tablespoons (2 ounces) unsalted butter
1/2 cup minced onions
8 cups cremini mushrooms, quartered
1/2 bunch fresh thyme, chopped
1 cup Madeira wine
1/2 cup heavy cream
4 cups prepared demi-glace
Kosher salt and freshly ground black pepper
4 center-cut boneless pork chops (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
Grapeseed oil, for sauteing
1/2 cup Madeira wine

Steps:

  • For the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.
  • Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.
  • For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.
  • For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.
  • For the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.
  • To create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.

MUSHROOM PORK CHOPS



Mushroom Pork Chops image

Quick and easy, but very delicious. One of my family's favorites served over brown rice.

Provided by mmcgee

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 40m

Yield 4

Number Of Ingredients 6

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.6 g, Cholesterol 64.9 mg, Fat 8.5 g, Fiber 1 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 924.3 mg, Sugar 3.2 g

PORK CHOPS WITH MUSHROOM SAUCE



Pork Chops With Mushroom Sauce image

This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.

Provided by smashmac

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon salt
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
4 pork chops (originally called for "pork rib chops" I used boneless center cut chops)
2 tablespoons olive oil
1 tablespoon butter (I actually used Pam spray for oil and butter)
1 lemon, cut into wedges
1 tablespoon butter
1 small onion, diced
2 garlic cloves, minced
1 1/2 lbs button mushrooms, sliced 1/2 inch thick
1 teaspoon fresh thyme
1/2 teaspoonlemon, zest Anjou pear
1/2 cup white wine (had no wine, used sherry)
2 cups chicken broth (I only used about a cup)
1 cup heavy cream (I used about 1/2 cup Land O'Lakes Fat Free Half & Half)
1/2 teaspoon salt (didn't use)
1/2 teaspoon fresh ground black pepper (used a dash of cayenne instead)

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.

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

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