Best Golden Pork Loin Chop Stroganoff Recipes

PORK STROGANOFF

Steps:

• Heat a large skillet over medium heat. Melt butter and add mushrooms, onions, and garlic. Cook, stirring often, until mushrooms are tender, 5 to 7 minutes.
• Add pork tenderloin to the pan. Sprinkle with salt and cook until lightly browned.
• Stir in tomato paste until well mixed. Stir in flour.
• Add beef broth, sherry, lemon juice, and pepper and bring to a simmer. Simmer uncovered, stirring occasionally for 15 minutes.
• While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
• Once stroganoff has simmered for 15 minutes, remove it from heat. Measure sour cream out into a medium bowl and add a ladle full of the hot cooking liquid (about 1/4 cup) to the sour cream. Stir until well combined. Repeat until the sour cream is very warm to the touch. Stir the sour cream mixture into the stroganoff.
• Taste and add more salt and pepper if necessary. Serve the stroganoff over egg noodles and enjoy!

PORK STROGANOFF

Steps:

• Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
• Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
• Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.

STROGANOFF STYLE PORK CHOPS

Steps:

• In a large skillet over medium heat, brown pork chops in oil for 5-6 minutes on each side.
• Remove and keep warm.
• In the drippings, saute onion and mushrooms until tender.
• Stir in the water, mustard and salt; bring to a boil.
• Return chops to pan.
• Reduce heat; cover and simmer for 15-20 minutes or until pork is tender.
• Remove chops and keep warm.
• Combine the flour and sour cream until smooth; add to skillet.
• Bring to a boil;cook and stir for 1-2 minutes or until slightly thickened.
• Serve pork chops and mustard-mushroom sauce over egg noodles.

BAKED PORK STROGANOFF

Steps:

• Heat butter and oil in a large skillet.
• Add pork loin and sprinkle with salt and half the pepper.
• Saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin.
• Place pork loins in a shallow baking dish.
• Add the white wine or broth to the skillet, stirring to remove bits from bottom of the pan.
• Stir in the mushroom soup, the onion soup and the half cup of water.
• Mix well and pour over the pork loin in the baking dish.
• Sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes.
• Remove from oven and stir well, sprinkle with the remaining pepper and continue baking for another 15 minutes.
• Serve over the hot buttered pasta.

PORK CHOPS WITH STROGANOFF SAUCE

Steps:

• For the stroganoff sauce:
• Heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
• Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
• For the pork chops:
• Melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
• To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.

PORK STROGANOFF

Steps:

• In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.

GOLDEN PORK LOIN CHOP STROGANOFF

Steps:

• 1. Sprinkle pork loin chops with adobo seasoning, brown in fry pan.
• 2. Add golden mushroom soup,mushrooms, worestershire sauce, garlic powder and cheese, bring to a boil reduce heat to simmer cover and simmer 10 minutes. Turn pork chop, cover and simmer 10 more minutes.
• 3. Add sour cream and serve when heated through.