Best Pork Chops With Stroganoff Sauce Recipes

PORK STROGANOFF WITH BUTTERED NOODLES

Steps:

• Bring a large pan of water to the boil. Add the salt and then cook the pappardelle as per the packet instructions (set a timer)
• When cooked drain well, add the butter and use tongs to gently lift and turn the pappardelle until the butter has melted and coated them.
• Whilst the pasta is cooking, peel and slice the onion, set to one side and slice the mushrooms
• Add the butter and oil to a large frying pan and melt over a medium heat.
• Add the paprika, smoked paprika and onion. Mix well and cook slowly until the onion is translucent and soft.
• Add the mushrooms and cook for 4 minutes over a low heat.
• Whilst the mushrooms are cooking, cut the pork into thin strips .
• Transfer the onion and mushroom mixture to a plate and set aside.
• Use the same pan and add 1 tbsp of the oil until very hot.
• Add half of the pork and stir fry for about a minute. Transfer this to the onion plate.
• Add the remaining tablespoon of oil and cook the other half of the pork, again for 1 minute.
• Tip everything back into the pan and stir well.
• Add the sour cream, salt and bring to a simmer.
• Cook for 2 minutes until thickened slightly.
• Add the pepper, lemon juice and check if it needs salt.
• Serve with the buttered pappardelle and sprinkle with parsley.

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.

PORK CHOPS IN GARLIC MUSHROOM SAUCE

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.

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 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 noodles.

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.