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I 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!
- 2 bone-in thick cut pork-chops (cut ~2 inch thick)
- 2 tbsp. olive oil
- kosher salt, to taste
- black pepper, to taste
- 1/4 onion, diced small
- 8 oz (or 4 cups) sliced baby bella mushrooms
- 1 tbsp. ghee
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 cup beef broth (chicken or vegetable is okay, too)
- 2 tsp. arrowroot starch
- 1 clove garlic, minced
- 1/2 tsp. fresh thyme leaves (or 1/4 tsp dried)
- Preheat oven to 250 degrees F.
- 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.
- Bake in oven for 25 minutes.
- 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.
- Serve with Mushroom Gravy.
- Heat a skillet over medium-high heat. Melt ghee with the olive oil.
- Add onions, saute with salt and pepper, to taste, for 4 minutes.
- Reduce heat to medium. Add mushrooms and garlic, and saute for 2 minutes.
- Add balsamic vinegar and saute 2 more minutes.
- In a bowl, whisk together the broth and the arrowroot starch until arrowroot is dissolved. Pour into the skillet with the mushrooms.
- Saute for 2-4 more minutes, or until sauce reduces and thickens.
- 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.
- Serve over pork chops and enjoy!