PORK PARCELS
Pork slow cooked in oven--no mess in foil. This is another swap and add as much or as little as you like.
Provided by she who can not cook
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 190°.
- Rip up 4 pieces of silver foil.
- Put a bit of butter on each and rub around in a circle.
- Place potato slices of the bottom of the foil.
- Place the thin sliced onions on top.
- Now place the pork on top on that.
- Add salt and pepper.
- Place a layer of mushrooms.
- Place on top one more layer of potatoes.
- Put a couple of drops of lemon on top.
- Bring the edges of foil together and twist shut.
- Bake 1 to 1 1/2 hours.
Nutrition Facts : Calories 521.7, Fat 20.3, SaturatedFat 7.5, Cholesterol 68.8, Sodium 77.2, Carbohydrate 60.2, Fiber 7.7, Sugar 4.4, Protein 25.3
PORK MARSALA WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
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 PARCELS WITH MUSHROOMS
Individual parcels can be made and serve, unopened to your guests. However, you can also make one large parcel, which is easier and gives excellent results.
Provided by English_Rose
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet.
- Place the seasoned flour on a plate and use to coat the pork chops.
- Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste.
- Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop.
- seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion.
- Bake for 45-50 minutes or until the parcel has puffed up.
- Open at the table for maximum effect and serve, spooning over all the delicious juices.
Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.8, Cholesterol 104.7, Sodium 124.3, Carbohydrate 10.3, Fiber 1.3, Sugar 1.9, Protein 25
PORK WITH MUSHROOM SAUCE
Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SKILLET PORK WITH MUSHROOMS
This pork recipe is a family favorite at my house. Serve over egg noodles or rice, with warm naan bread. Top with crumbles of feta cheese.
Provided by Robert M
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 10
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
- Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 10.8 g, Cholesterol 50.1 mg, Fat 3 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 847.5 mg, Sugar 5.2 g
PORK PARCELS
I made this with left over pork loin (Recipe #34634). I know there are a THOUSAND similar recipes but I thought I'd post my version anyway :) I'm sure this can be changed to ground beef, left over brisket, or chicken and be just as delicious! Feel free to omit the cheese in the meat mixture if you like, it's just as good!
Provided by Mamma Bug
Categories Pork
Time 25m
Yield 8 parcels, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Warm the left over meat with barbecue sauce, vinegar, garlic,and onions cooking over the stove until the sauce reduces.
- Once reduced, stir in the cheese.
- Unroll dough and make Unroll dough and separate into 4 rectangles, then cut those rectangles into 8 squares making sure to seal the perforations in the dough.
- Place about 2 rounded tablespoons ground beef mixture on center of each square. Fold dough over filling, bringing the pointed edges to the center.
- Place on ungreased cookie sheet.
- Bake about 15 minutes or until golden brown.
- Remove from cookie sheet and serve immediately.
Nutrition Facts : Calories 319.8, Fat 8.9, SaturatedFat 2.7, Cholesterol 76.2, Sodium 427.6, Carbohydrate 36.5, Fiber 2.4, Sugar 6.9, Protein 21.2
CREAMY PORK AND MUSHROOM CASSEROLE
An easy-to-prepare, tasty dish that is perfect for cold weather comfort food eating.
Provided by Dmzsmash
Time 1h5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the bacon, onions and garlic in the oil, in a pan until soft.
- Add the pork and fry till browned slightly.
- Add the mushrooms, wine, cream, stock salt and pepper. Mixing it all in gently.
- Cook slowly on a low heat, stirring occasionally. This takes about 30 minutes or so to be ready.
- Add flour to thicken if needed. Serve with mashed potatoes and green vegetables and carrots.
PORK CHOPS IN GARLIC MUSHROOM SAUCE
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
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 TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
PORK CHOPS & MUSHROOMS
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.
Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
SWISS PORK AND MUSHROOMS
Make and share this Swiss Pork and Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork crosswise into thin strips.
- In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
- Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
- Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
- Sprinkle with parsley.
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