Pork Cutlets With Creamy Mushroom Sauce Recipes

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PORK WITH A CREAMY MUSHROOM SAUCE



Pork with a creamy mushroom sauce image

Lean pork contains around 4% fat, so is a good choice if you're on a diet. The pork medallion is quick to cook and makes a good alternative to chicken. Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt.

Provided by Fiona Hunter

Categories     Main course

Yield Serves 1

Number Of Ingredients 10

2 tsp rapeseed oil
1 very small onion (50g/1¾oz peeled weight), finely chopped
100g/3½oz lean pork medallion, roughly chopped
1 garlic clove, crushed (optional)
100g/3½oz mushrooms, roughly chopped
100ml/3½fl oz chicken stock
3 level tbsp half-fat crème fraîche
1 tbsp chopped fresh chives (optional)
salt and freshly ground black pepper
150g/5½oz courgetti or butternut squash noodles, to serve

Steps:

  • Heat the oil in small frying pan. Add the onion and cook for 3-4 minutes.
  • Add the pork, garlic (if using) and mushrooms and cook for 2-3 minutes.
  • Pour in the stock, cover with a lid and cook over a low heat for 5-10 minutes, or until the pork is cooked through.
  • Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste.
  • Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute.
  • Serve the pork and sauce with the courgetti.

Nutrition Facts : Calories 315kcal, Carbohydrate 8.5g, Fat 4%, Fiber 3.5g, Protein 29g, SaturatedFat 7g, Sugar 7g

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

ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE



One-Pan Pork Chops with Creamy Mushroom Sauce image

Looks and tastes like it took all day to make these pork chops with creamy mushroom sauce, but is quick and easy. Kids and meat-lovers alike will love this saucy and savory dish. Serve over egg noodles, mashed potatoes, or stuffing.

Provided by stef k

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h

Yield 4

Number Of Ingredients 11

3 tablespoons butter
4 (1-inch thick) pork chops
salt and ground black pepper to taste
1 medium onion, diced
2 cloves garlic, minced
½ cup Australian Shiraz wine
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

Steps:

  • Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
  • Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
  • Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 421.1 calories, Carbohydrate 12 g, Cholesterol 104 mg, Fat 23.2 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 10.3 g, Sodium 655.3 mg, Sugar 4.7 g

PORK CUTLETS WITH CREAMY MUSHROOM SAUCE



PORK CUTLETS WITH CREAMY MUSHROOM SAUCE image

Categories     Pork

Number Of Ingredients 17

Pork:
2 pounds pork tenderloin(s), trimmed of excess fat
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
Sauce:
1 tablespoon olive oil
1 tablespoon butter
8 ounces baby bella mushrooms, stems removed and discard, mushrooms halved
1 medium shallot, finely minced
2 cloves garlic, finely minced
3 tablespoons all-purpose flour
3 cups low-sodium beef broth or stock
1 cup half-and-half
3 tablespoons chopped fresh parsley

Steps:

  • Directions For the pork, slice the tenderloins into ½-inch pieces. Lightly pound with a mallet or the bottom of a small saucepan inbetween pieces of plastic wrap or inside a thick resealable Ziploc bag until each pieces is about ¼-inch thick. Combine the flour, salt and pepper in a shallow dish. Dredge each piece of pork in the flour mixture on both sides. In a large, 12-inch skillet, heat the butter and olive oil over medium heat until hot and shimmering. Add the pork in a single layer (you may need to do this in batches), leaving a bit of space between each piece, and cook for 3-4 minutes on each side until just cooked through (will register 145 degrees F on an instant-read thermometer). Transfer to a plate and repeat with the remaining pork (adding a little extra butter and olive oil if the skillet is dry). Cover the pork lightly with a lid or aluminum foil to keep warm. Once the pork has all been cooked and transferred out of the skillet, return the skillet to medium heat and add the 1 tablespoon oil and 1 tablespoon butter for the sauce. Add the mushrooms, shallot and garlic. Cook, stirring often, until the mushrooms have softened and are beginning to brown, about 6-8 minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly. The flour should take on some brown color and the mixture should sizzle a bit. Gradually pour in the stock, about ½ cup at a time, deglazing the pan and scraping up any browned bits on the bottom. Continue adding the stock, whisking constantly to avoid lumps and bring the mixture to a simmer. Stir in the half-and-half. Simmer for 5-6 minutes until the sauce has thickened slightly. Transfer the pork to a platter and pour the sauce over the top (some can be reserved to be served separately). Sprinkle with the fresh parsley. Serve the smothered pork over mashed potatoes or cauliflower mash.

MUSHROOM SAUCE BAKED PORK CHOPS



Mushroom Sauce Baked Pork Chops image

The easiest pork chop recipe imaginable, and oh so tasty. My family has passed this recipe down for years.

Provided by JHILGENB

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h35m

Yield 6

Number Of Ingredients 9

6 pork chops
1 teaspoon salt
¼ teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
4 cups thinly sliced potatoes

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.1 g, Cholesterol 51.2 mg, Fat 14.3 g, Fiber 2.5 g, Protein 19 g, SaturatedFat 6.1 g, Sodium 1105.1 mg, Sugar 6.5 g

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