Pork Chops with Rich Mushroom Sauce
/What is it like?
- Classy
- Decadent
- Delicious
Recipe
3 pork chops
1-2 tbsp coconut, grape seed oil or your preferred oil
1 onion, diced
8 oz mushrooms
3 cups chicken stock, divided OR your preffered stock
1/4 cup white wine
1/2 tsp dried tarragon, 1/2 tsp dried sage, 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme), 1/4 tsp salt
thickener: mix 1/2 tbsp glutenous “sweet” rice flour with 1/2 cup stock
1 tbsp low sodium soy sauce (gluten free type)
2-3 tbsp coconut cream, or to taste
Directions:
- Heat a large pan (see photo) over medium high heat and add 2 tsp oil. Salt the pork chops with 1/4 tsp salt on both sides. Add chops to pan once it is hot. Allow chops to cook for about 4 minutes on each side, or until cooked. The chops will stick to the pan while they are browning. Once they are ready to flip, they will be easy to release and you will see red liquid start to release on top of the pork chops. Once they are cooked, set aside.
- Turn the heat down to medium and add 2 tsp oil to the same pan and add the chopped onion with the tarragon, sage, and thyme. Once caramelized, remove and set aside. Next, sauté the mushrooms in two batches with about 2 tsp of oil. Once cooked, set aside in a separate bowl.
- Turn the heat up to high for abut 20 seconds, then add the wine, followed by the chicken stock and bring to a simmer. (If you do not like the look of the brown bits that release from the bottom of the pan, you can strain the liquid and return it to the pan.) Add the onions/herbs and simmer the stock until it reduces in volume by about 1/3. Then whisk in the thickener and add the mushrooms. Simmer for 2 minutes, until thick. Then whisk in the coconut cream and serve over pork chops.
The pork chops are excellent served with young broccoli rabe, which can be quickly steamed or sautéed over medium heat with your preferred oil and garlic until wilted.
