Time 40m Yield 4 Number Of Ingredients 8 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.
Time 1h15m Yield 6 Number Of Ingredients 9 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.
Time 25m Yield 4 servings Number Of Ingredients 11 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.
Time 30m Number Of Ingredients 14 Steps:
Pat 4 pork chops (bone-in or boneless) dry and season generously with salt and pepper on both sides. Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the pork chops and sear for 5 minutes on each side (less for boneless). Remove from the pan and set aside. Without cleaning the pan, add 1 1/2 cups sliced mushrooms and 1/2 a sliced yellow onion and cook until golden brown and caramelized. Add a little more oil if the pan is too dry. Once browned, add 1 Tablespoon all-purpose flour and stir to coat. Cook for 1-2 minutes more. Add 1/2 cup chicken broth, 1/2 cup heavy cream, 2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the pan. Whisk gently until it thickens. Add salt and pepper to taste, then place the pork chops back into the pan and cover with the gravy. Allow to heat through. Plate and spoon gravy over pork chops to serve. Optionally, garnish with 1 Teaspoon each of fresh thyme and parsley.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, brown pork chops and onion in butter until onion is tender. Stir in the soup, milk, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear.
Time 1h15m Yield 6-8 servings. Number Of Ingredients 12 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.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Season chops well with salt, pepper,& garlic powder. Brown on both sides in a large dutch oven or saucepan. Remove pork chops to a paper towel lined plate and sop up any extra oil or fat with a wadded up paper towel. Dump in Cream of Mushroom and add 1 can water and 1 can milk. I usually whizz this up with my immersion blender until smooth. Add back the pork chops and simmer for about an hours. The longer they simmer, the more tender the chops will become. We eat this with mashed potatoes (my family LOVES the instant ones) and green beans.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 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.
