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Pan-Seared Pork Chops with Mushroom GravyI know when I say I am obsessed with Teri of No Crumbs Left that I am not the only person. If you follow her, I know you love her, too. And if you don’t follow her, you need to asap! She is absolutely marvelous in every way! In fact, she is becoming known as the “Ina Garten of Whole30 Cooking” amongst the Whole30 community, which I think is spot on. And she helped inspire this Pan-Seared Pork Chops with Mushroom Gravy.

With that being said, I suck at making pork chops. It’s one of those cuts of meat I just can’t seem to get right without making it chewy and overcooked. I knew I needed to turn to the queen of perfect pork chops herself (Teri, that is). I’ve seen her post about her “foolproof” method, where she oven bakes them at a low temperature for 25 minutes, then pan sears them for perfectly cooked and browned pork chops. I followed her method here in this recipe (but without the addition of almond flour), and topped it all off with some of my delicious, homemade, Whole30 approved mushroom gravy. I then served it with my decadent Whole30 Garlic Mashed potatoes and some roasted asparagus and BAM. Home-cooked meal to the max! Our bellies were so happy with these Pan-Seared Pork Chops with Mushroom Gravy!

So, thank you, Teri, for finally letting me have a successful pork chop recipe. And, all of the beautiful inspiration you have provided for me. I look up to you more than you know and I am still working on my trip up to Chicago to meet you in person one of these days!

Pan Seared Pork Chops with Mushroom Gravy
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Total Time
40 min
Total Time
40 min
For the Pork Chops
  1. 2 bone-in thick cut pork-chops (cut ~2 inch thick)
  2. 2 tbsp. olive oil
  3. kosher salt, to taste
  4. black pepper, to taste
For the Mushroom Gravy
  1. 1/4 onion, diced small
  2. 8 oz (or 4 cups) sliced baby bella mushrooms
  3. 1 tbsp. ghee
  4. 1 tbsp. olive oil
  5. 1 tbsp. balsamic vinegar
  6. 1 cup beef broth (chicken or vegetable is okay, too)
  7. 2 tsp. arrowroot starch
  8. 1 clove garlic, minced
  9. 1/2 tsp. fresh thyme leaves (or 1/4 tsp dried)
Pork Chop Cooking Method
  1. Preheat oven to 250 degrees F.
  2. Wrap a cooking sheet in parchment paper. Drizzle with olive oil and rub so that pork chops are evenly coated. Season both sides generously with kosher salt and black pepper.
  3. Bake in oven for 25 minutes.
  4. When cooking time is complete, remove from oven. Heat a skillet (preferably cast iron) over medium high heat with 1.5 tbsp. olive oil. When very hot, but not smoking, add pork chops to the skillet and brown on both sides (being careful not to burn), about 3-4 minutes per side.
  5. Serve with Mushroom Gravy.
Mushroom Gravy Cooking Method
  1. Heat a skillet over medium-high heat. Melt ghee with the olive oil.
  2. Add onions, saute with salt and pepper, to taste, for 4 minutes.
  3. Reduce heat to medium. Add mushrooms and garlic, and saute for 2 minutes.
  4. Add balsamic vinegar and saute 2 more minutes.
  5. In a bowl, whisk together the broth and the arrowroot starch until arrowroot is dissolved. Pour into the skillet with the mushrooms.
  6. Saute for 2-4 more minutes, or until sauce reduces and thickens.
  7. Remove from heat and add fresh thyme and parsley, and additional salt and pepper if needed. If you think your sauce is to thick, thin it out with a few splashes of broth, or until it reaches desired consistency.
  8. Serve over pork chops and enjoy!
Adapted from No Crumbs Left
Adapted from No Crumbs Left
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. Yummmm! Came to you for a pork chop recipe and this is your only one but I am so excited about making it!

  2. These were absolutely delicious!! If we used chicken would we cook it in the oven for the same amount of time?

  3. This was an amazing recipe. My husband is not a mushroom lover but he said this is the best mushroom dish he has ever had. He loved it. Thank you.

    1. it’s because it’s getting a “reverse sear” –the technique of slow-cooking a steak/pork chop before finishing it off with a hot sear

  4. Hi Alex- how much garlic did you use? Don’t see it in the ingredient list. Same with the thyme/parsley. Thanks so much!

  5. I made this tonight for dinner and it was amazing!!! I also suck at making pork chops but if @nocrumbsleft tells you to do something, you freaking do it! My husband was literally picking his bone clean. The only teeny tiny thing I would say is that I think you forgot to add garlic and fresh thyme into your ingredients list…I added in a few cloves of garlic and some dried thyme based on the instructions, but didn’t see them listed anywhere in the ingredients, but it doesn’t even matter because these are seriously the best pork chops I’ve ever made. 5 stars, home run, 2 thumbs up!!!

  6. Hi Alex!! This looks delicious and I can’t wait to try it! How much onion did you use in the gravy? You didn’t mention it in the ingredients list.

  7. This looks amazing – the hubby will def love this! Saved! Quick questions, how much onion do you use in the gravy? I am thinking it is either a white or yellow union based on color in the photos! Thanks, can’t wait to make this!