How To make Pork Diane Skillet Supper
2 tablespoons Butter or margarine
1 pound Pork tenderloin
cut in 1/4"
1 can Chicken broth
2 teaspoons Worcestershire sauce
1/4 teaspoon Salt
1/8 teaspoon Pepper
8 small New red potatoes :
quartered
1 cup Mushroom sliced
1/2 cup Green onions :
sliced
2 tablespoons Flour
Recipe by: Sue Klapper Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside. Reserve 1/4 cup of chicken broth. Add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork slices. Cover; simmer an additional 5 minutes or until vegetables are tender. In small bowl, combine flour and reserved 1/4 cup chciekn broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened. Source: Pillsbury - Casseroles and One Dish Meals #140
How To make Pork Diane Skillet Supper's Videos
Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY!
This is seriously one of the best chicken dishes I have ever cooked in my entire life!
If you have not tried marry me chicken yet you must try it!! I can not stop gushing about how easy and delicious it is
HOW TO COOK PORK CHOPS (THIN/QUICK FRY CHOPS)
THIS IS BASICALLY THE SAME RECIPE AS MY ONE FOR CUBE STEAKS, BUT I JUST MADE IT TO TRY OUT THE NEW EDITING PROGRAM. I WANTED TO SEE IF I COULD FIGURE OUT HOW TO USE OR NOT?
I THINK I LIKE IT BETTER THAN THE PROGRAM I WAS USING, JUST TAKES A LITTLE GETTING USED TO...I GUESS?
HERE ARE THE STEPS:
1. SEASON THE CHOPS ON BOTH SIDES, WITH A MIXTURE OF SEASONED SALT,BLACK PEPPER AND GARLIC POWDER....ACCORDING TO YOUR TASTE.
2. HEAT A PAN ON MED/HIGH HEAT AND ADD 1 TABLESPOON EACH OF BUTTER AND VEGETABLE OIL
3. ONCE THE BUTTER IS MELTED, ADD THE CHOPS TO THE PAN....ADD SOME ONION SLICES TOO, IF YOU LIKE.
4.BROWN THE CHOPS ON BOTH SIDES...JUST A FEW MINUTES PER SIDE
5. AFTER THEY ARE BROWNED, ADD 1/2 - 3/4 CUP OF WATER....ONCE THE WATER STARTS TO BOIL, REDUCE THE HEAT TO A SIMMER AND COVER THE PAN.
6. CONTINUE TO SIMMER UNTIL TENDER, 15-30 MINUTES IS ABOUT AVERAGE.
7. SERVE AND ENJOY!
#thepieguyskitchen
Smothered Pork Chops Recipe + Homemade Gravy and Caramelized Onions
These smothered pork chops are pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs.
This classic southern dish is the epitome of comfort food. It’s an incredibly easy to make one-pan meal consisting of pork chops, caramelized onions, and a homemade gravy that makes for the perfect weeknight meal.
Ingredients for this recipe:
• 4 thick-cut bone-in pork chops
• 1 ½ tablespoons oil
• 1 tablespoon unsalted butter, cut into chunks
• 3 peeled and thickly sliced medium-size yellow onions
• 3 finely minced cloves of garlic
• 3 tablespoons all-purpose flour
• 32 ounces chicken stock, beef stock, or combination of both
• ¼ cup heavy whipping cream
• sea salt and pepper taste
Serves 4
Prep time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
2. Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
3. Next add in the pork chops and butter and turn the heat down to medium-high and cook for 3-4 minutes or until very browned.
4. Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
5. In the same pan turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
6. Next, stir in the garlic and cook for 1 to 2 minutes.
7. Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
8. Add the pork chops back in the pan to heat them up and finish by stirring in the heavy cream.
9. Garnish with optional finely minced fresh parsley, rosemary, and thyme.
Chef Notes:
Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in a microwave.
You can use chicken stock, or beef stock, or a combination of both like I did.
I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin.
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
Pork Chops in a Garlic Cream Sauce
Orzo wrapped in an ultra-creamy baked feta sauce – this truly is what easy dinners are made of! Chris x
???? More recipes like this in my brand new cookbook 'Comfy' Oct 26th October. Pre-order HERE:
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