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Smothered Pork Chops in Mushroom and Onion Gravy

Maria Emmerich
Prep Time 5 minutes
Cook Time 45 minutes
Course Egg Free, Main Course, Nut Free, Pork
Cuisine Pork
Servings 4
Calories 691

Ingredients
  

  • 4 tablespoons ghee divided (or lard or coconut oil if dairy-free)
  • 2 cups onions thinly sliced
  • 2 cups chicken broth (or beef bone broth) I used Kettle & Fire brand
  • 4 8-ounce bone-in pork loin chops
  • ½ teaspoon Redmond Real salt
  • ¼ teaspoon ground black pepper
  • 2 cups button mushrooms sliced

Instructions
 

  • To make the gravy, melt 2 tablespoons of the ghee in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the broth and cook for 20 to 30 minutes, until the broth has reduced by almost half, then slide the skillet off the heat.
  • Meanwhile, sprinkle the pork chops with the salt and pepper. Melt the remaining 2 tablespoons of ghee in a large cast-iron skillet over medium-high heat. Add the mushrooms and sauté for 6 minutes or until brown. Season the mushrooms with salt and pepper to taste. Move the mushrooms to the skillet with the gravy, then place the chops in the hot cast-iron skillet. Sear on one side for 3 minutes, then flip and cook for another 7 to 10 minutes, until the internal temperature of the chops reaches 135 degree F (the temperature will rise after cooking). Let the chops rest for about 8 minutes before serving.
  • Place the chops on a serving platter and smother with the mushroom and onion gravy. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350 degree F oven for 5 minutes or until warmed through.

Nutrition

Calories: 691 | Fat: 59g | Protein: 30g | Carbohydrates: 10g | Fiber: 2g | P:E Ratio: 0.4