Pork Chops with Creamy Mushroom Sauce

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We don’t always have meat with dinner. Usually twice a week we skip the meat and fill up on plant-based proteins like beans or maybe when dinner is rushed I throw together a simple gluten free pasta somthing. But when it’s not a meatless night, we like our meat! (and veggies).

Pork chops are so easy to make and easy to make taste delicious. Of course, my kids call every meat chicken, so whether you have pork, chicken, or steaks you really can use this recipe for just about anything. Just swap the chicken broth for beef broth when it applies.

Having said that, it’s also easy to overcook and end up with a dry or underseasoned piece of meat. If you’ve visited Food L’amor before then you’ve probably already learned my favorite way to cook most kinds of meat and fish: pan seared and then poached in broth. Searing in a healthy oil brings out tons of flavor and then simmered in broth or stock eliminates the issue of overly dry meat. Add to that sauteed mushrooms and dairy-free cream and….mmmm….so good!

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 Pork Chops With Creamy Mushroom Sauce

Serves 4

4 pork chops (bone in or out)

Sea salt or pink salt and black pepper

1 tbsp. lemon juice + 1/2 tsp. zest

2 tbsp. extra virgin olive oil (or 1 tbsp. oil + 1 tbsp. organic butter or ghee)

2 cloves garlic, minced

small handful fresh parsley, roughly chopped or 2 tsp. dried parsley

1 pint baby portabella mushrooms, sliced

1/2 cup cream (organic dairy creamer or a dairy-free creamer like this cashew cream by Michelle at Gluten Free Fix)

1/2 – 3/4 cup chicken or vegetable broth

Heat a large skillet dd olive oil and garlic until it sizzles. Add in the sliced mushrooms and sautee for several minutes until they soften and turn a darker brown then scoot them over and make room for the chops. Generously salt and pepper the chops on both sides. Place in the hot pan and sear on both sides – about 2 -4  minutes per side. Juice lemon and zest over top after the first side is cooked and sprinkle with parsley.

Don’t worry that the inside is still pink, it will finish in the poaching broth. Once both sides are seared, pour in the broth and cream. Stir and scrape the bottom of the pan to get all the good stuff. Bring to a steady simmer and poach for 6 – 10 minutes depending on the thicken or until they are cooked through.

Serve pork chops with a scoop of the mushroom sauce.

Enjoy!

Food Lamor by Melissa

 

 

 

 

 


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