Smothered Pork Chops with Gravy and Mushrooms
Juicy pork chops are pan seared to golden perfection, then smothered with a pork mushroom gravy. This delicious pork chop recipe is a gluten-free, low-carb heathy take on everyone's favorite Southern classic comfort food.
Ingredients
- 3 T Extra Virgin Olive Oil
- 4 bone-in pork chops approximately ½” thick, room temperature
- sea salt and fresh ground pepper to taste
- 8 oz white mushrooms washed and sliced
- 2 T yellow onion finely minced
- 2 cloves garlic peeled and minced
- ¾ cup chicken stock or broth preferably organic, or beef broth
- ¼ cup half and half or heavy cream, room temperature
- ¼ cup Greek yogurt non-flavored, room temperature
- 3 T Parsley stems removed and leaves finely chopped, divided
- Optional: 1 t. ground arrowroot (to thicken sauce)
Instructions
- Heat oil in a large skillet (we use a cast iron skillet) over medium-high heat.
- Season pork chops on each side with salt and pepper to taste. Place pork chops to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.
- Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
- Deglaze the pan by adding the chicken stock or broth. Using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Add the pork chops back to the skillet and reduce heat to low. (If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.)
- Cover and cook for approximately 8-10 minutes or until chops are cooked through. The actual cooking time will depend on how thick your chops are and their internal temperature when you start cooking them.
- Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
- To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.
Notes
If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.
Nutrition
Calories: 442kcalCarbohydrates: 6gProtein: 40gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 125mgSodium: 173mgPotassium: 876mgFiber: 1gSugar: 3gVitamin A: 319IUVitamin C: 6mgCalcium: 73mgIron: 2mg
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