Pork Chops with Mushroom Sauce
These Pork Chops with Mushroom Sauce are an easy 30-minute meal that can be made in one pan! The chops are pan seared and then smothered in a delicious creamy sauce of mushrooms, garlic and onions. These Mushroom Pork Chops are perfect for weeknight dinner! They are Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal too!
Why you are going to love these Pork Chops with Mushroom Sauce:
- It’s simple enough to whip up for a quick weeknight dinner yet a good enough meal to serve to guests!
- The sauce! A deliciously rich sauce that is slightly creamy and loaded with mushrooms and garlic, a winning combination.
- All you need is one pan to make this delicious meal so clean up is a breeze!
- It takes just 30 minutes to make, start to finish so it’s perfect for those nights when you are in a rush. There is even enough time to make a side of cauliflower mash while the sauce simmers.
- It tastes really rich but is surprisingly Whole30, Paleo, Keto, Grain Free and Dairy Free too!
- The majority of the ingredients are pantry staples that you likely already have in your kitchen.
What you need to make these Pork Chops with Mushroom Sauce and ingredient substitutions:
- Pork Chops: I prefer cooking with boneless pork chops because the cook quicker and are slightly easier to cut. Feel free to use bone in chops, simply increase the cooking time by 1 minute per side.
- Mushrooms: I like to keep things simple with button or cremini mushrooms because I always seem to have some in my fridge, but you can also use portobello, oyster, enoki or porcini or a combination of them.
- Onion: It can be substituted for finely diced shallots.
- Dijon Mustard: mustard helps to add a nice depth of flavour to the sauce. When doing a Whole30, to compliant brands of Dijon Mustard that I like to use are Primal Kitchen or Annies. Alternatively you can also use 1/4 tsp mustard powder.
- Coconut Cream: This is what makes the sauce rich and creamy. If you aren’t a fan of the flavour of coconut (which I definitely am not!), don’t worry, the other flavours in the sauce completely overpower any hint of coconut. You can often find small cans of coconut cream in grocery stores, or alternatively buy a full fat can of coconut milk and leave it in the fridge overnight. The thick cream will harden and rise to the top of the can so you can easily scoop it out. If you aren’t on a dairy free diet, feel free to use full fat cream.
- Balsamic Vinegar: The acidity from the balsamic vinegar cuts through the rich creaminess of the sauce
How to perfectly cook a pork chop:
When overcooked, pork chops become dry and chewy, yuck! Here are my tricks for making perfectly cooked pork chops everytime:
- Remove the pork chops from the fridge 20 minute before cooking to allow them to come to room temperature, this will help the chops cook more evenly.
- Pat the pork chops dry on both sides with a paper towel. Removing any moisture from the surface of the pork chops will help to create a golden crust when seared.
- Heat the oil in the pan and only once hot, add in the pork chops and leave them to cook for 4 minutes. Do not move the chops while searing, this will ensure the crust is even and golden in colour.
- After 4 minutes, flip the chops and cook them for another 4 minutes on the other side.
- Use a meat thermometer to check the internal temperature of the chops, once it reaches 135º Fahrenheit remove them from the pan and set aside to rest while you prepare the sauce. Allowing the chops to rest helps the juices to distribute evenly throughout the meat.
What to serve with these Paleo Pork Chops:
I highly recommend serving these pork chops and mushrooms with a side of mash to absorb all of the yummy sauce. Potato mash, cauliflower mash or even butternut squash mash would all work well! A side of green beans, roasted broccoli or roasted fennel would all pair really well with this recipe.
Leftovers/Make Ahead Tips:
If you would like to prepare this meal in advance, I recommend making the sauce (from step x – step x) and refrigerating it for up to 3 days. 15 minutes before it’s time to eat, sear the pork chops for 3 minutes per side, set them aside, and add the prepared sauce to the pan. Once the sauce is hot, return the pork chops to the pan and spoon the sauce overtop before serving.
Here are a few similar recipes that you might enjoy…
- Balsamic Caramelized Onion Pork Chops
- Chicken with Mushrooms and Pancetta
- Slow Cooker Brisket with Balsamic Onion Gravy
- Creamy Mushroom Chicken
- Garlic Mushroom & Bacon Chicken Thighs
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pork Chops with Mushroom Sauce
- 4 pork chops
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp oil
- 1 tbsp butter or ghee
- 3 cloves garlic minced
- 1 medium sized onion finely diced
- 1 lbs mushrooms chopped into pieces
- 3/4 cup chicken stock
- 2 tsp dijon mustard
- 3 tbsp balsamic vinegar
- 1/2 cup coconut cream
- 2 tbsp chopped fresh parsley
- Pat the pork chops with a paper towel to remove any excess moisture from the surface and season the chops with salt and pepper. Heat the oil in a skillet on medium high heat and once hot, add in the pork chops and cook them for 4 minutes per side. While the chops are cooking leave them untouched, don't move them around, this will ensure an even sear.
- Once the chops are seared on both sides, set them aside on a plate and pour off any of the excess oil in the pan.
- Add the ghee or butter to the pan and once melted saute the onion and garlic for 2 minutes. Next add in the chopped mushrooms and leave them to cook for 3 minutes.
- Once the mushrooms have begun to soften add the balsamic vinegar, dijon mustard, chicken stock and coconut cream to the pan. Increase the heat to high and leave to simmer for 6-8 minutes so the sauce can thicken.
- After approximately 8 minutes the sauce should have reduced by approx half (leave it to simmer for longer if its too thin). Reduce the heat to medium and return the pork chops to the pan. Spoon some of the sauce overtop of each chop and leave them cook in the sauce for a minute or two until they are warmed through. Garnish with chopped fresh parsley before serving.