SMOTHERED PORK CHOPS WITH BOURBON AND MUSHROOMS
This is a updated version of my mom's pork chops with cream of mushroom soup. I don't care for the canned soup due to the high sodium. I use cream, mushrooms, onions and bourbon along with beef stock to make a sauce that is out of this world. I like to serve this with mashed potatoes and grilled asparagus.
Provided by Tracy M
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
- Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
- Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.2 g, Cholesterol 126.3 mg, Fat 33.4 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 15.4 g, Sodium 472.3 mg, Sugar 5.4 g
PORK CHOPS WITH CREAMY MUSHROOMS
Smother pan-seared pork chops in a mushroom sauce finished with sour cream and parsley.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
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 BOURBON SAUCE
The golden crusted pork chops are accompanied with a rich mushroom sauce. This scrumptious entree is loved by my family and makes a terrific company dish. This is wonderful served with mashed potatoes. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm., Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs., In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.
Nutrition Facts : Calories 646 calories, Fat 42g fat (16g saturated fat), Cholesterol 202mg cholesterol, Sodium 601mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 42g protein.
PORK CHOPS WITH MUSTARD BOURBON SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
- Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
ROASTED MUSHROOMS BAKED WITH A BOURBON CREAM SAUCE
This is a favorite of mine. Roasted rich cremini mushrooms and a creamy bourbon sauce baked with a nice savory crust. This is great with pork chops, roasts, steak roast chicken, comfort food.
Provided by SarasotaCook
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Mushrooms -- I toss the whole cremini mushrooms after cleaned and the end of the stem removed with olive oil, rosemary, salt and pepper. Then bake on a cookie sheet lined with aluminum foil for 20 -30 minutes at 400F until soft and lightly golden brown. You don't want them over cooked and falling apart.
- Transfer the mushrooms to a casserole dish sprayed with Pam or lightly greased.
- Sauce -- In a medium size sauce pan add the oil and heat to medium. Add the onion and garlic and cook until the onion begin to brown, keep on medium low heat, you don't want them to burn or get crispy, just lightly saute.
- Sauce II -- after the onions are done, add in the flour to slightly thicken. Then add the wine and bourbon and let reduce and scrape up any drippings then add the chicken broth and bring to a medium heat to make a sauce. Let it cook 2 minutes to heat up and slightly reduce then add the heavy cream and season to taste. Cook 3-4 minutes to slightly reduce and thicken.
- Pour over the mushrooms in the casserole dish.
- Topping -- In a measuring or mixing cup melt the butter in the microwave, just 10 seconds and add the bread crumbs and mix well. Top the mushrooms.
- Bake 20 minutes on 400F until bubbly and the crust is golden brown.
- This is a lighter sauce which is great when served over sliced pork or chicken. The sauce is absolutely wonderful over butter noodles, rice, couscous, and just about anything.
ONE-PAN PORK CHOPS WITH CREAMY MUSHROOM SAUCE
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
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 CHOPS WITH MUSHROOM BOURBON CREAM SAUCE
From Simply Recipes with some minor changes. There can be some overlap time shortening the process.
Provided by gailanng
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute the mushrooms, garlic and onions in a large skillet with olive oil over medium-high heat. Saute until the mushrooms are browned; about 15 minutes.
- Add the wine. Turn the heat up to high and boil until the liquid has thickened and becomes the consistency of a glaze; about 4 minutes.
- Add the stock and bourbon. Boil the mixture until it is reduced by two-thirds.
- Add the heavy cream and simmer until the sauce thickens; several minutes.
- In a shallow baking dish, whisk together an egg and 2 tablespoons of water.
- Sprinkle salt and pepper evenly on both sides of the pork chops.
- Add flour to a small bowl. To another small bowl, add the breadcrumbs.
- Dip the pork chops into the flour and coat evenly.
- Next dip the chop into the egg mixture then into the breadcrumbs, coating evenly.
- In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook for 4 minutes per side or until browned. Flip the chops over again, cover and lower the heat and cook for another 5 minutes.
- Bring the sauce to a simmer and add the chopped basil to the skillet. Season to taste with salt and pepper.
- Serve the sauce drizzled over the pork chops.
Nutrition Facts : Calories 1048, Fat 58.3, SaturatedFat 19.7, Cholesterol 240.5, Sodium 655.1, Carbohydrate 48, Fiber 3.8, Sugar 7.4, Protein 67.5
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