This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Tender, juicy Pork Chops with Mushroom & Onion Gravy is the perfect comfort meal to welcome the cooler nights as fall begins. I served it over my Whipped Mashed Potatoes to soak up all the delicious sauce!
6 Pork Chops, I like Greensbury Market
2 large yellow onions, sliced in 1/4" wedges
10 oz baby bella mushrooms, sliced
3 tbsp ghee, I like Fourth & Heart
1 tsp thyme
1 tsp garlic powder
1 tsp salt, plus extra to season chops
1 tsp pepper, plus extra to season chops
16.9 oz chicken bone broth, I like Kettle & Fire
1 tbsp arrowroot powder
2 tbsp olive oil
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In a large skillet, add onions & ghee to pan and cook till onions are translucent
Add mushrooms and stir well
Add thyme and garlic powder, stirring in
Simmer for 10 minutes till mushrooms are browning
Meanwhile, pat chops dry & sprinkle with salt & pepper
Move mushrooms & onions to a bowl
Add oil to pan and turn heat up to medium high
Add chops and sear 5 minutes each side and move a plate
Add mushrooms back to pan
Add bone broth leaving a few tbsp in box to make a slurry with arrowroot, shaking well & add to pan
Add salt & pepper, stirring in
Add chops back to pan
Cover & simmer 15 minutes
Spoon mushroom & onion sauce over chops
Enjoy this recipe by Penny's Primal!