Whole30 Creamy Mushroom Smothered Pork Chops
Brown and juicy pork chops are covered in a creamy rosemary and mushroom sauce for an impressively easy stovetop dinner.
Serves4
Prep15 minutes
Cook16 minutes to 20 minutes
If your supermarket shopping list is starting to feel redundant, shake things up by swapping out boneless chicken breasts for a pack of pork chops. In this recipe, golden, juicy chops are covered in a creamy rosemary and mushroom sauce for an impressively easy stovetop dinner. Made with just five Whole30-compliant ingredients, this dinner is bound to remain a favorite long after the program ends.
The Surprising Ingredient That Makes This Sauce So Creamy
You’ll begin this recipe by searing pork chops in a skillet until a golden-brown crust forms, locking in the natural juices. After removing the pork you’ll add sliced cremini mushrooms, which absorb the flavorful bits from the pan as they caramelize. Lastly, you’ll transform the mushrooms into a luxuriously creamy sauce without a hint of dairy — the secret is canned coconut milk!
The quality and consistency of canned coconut milk varies by brand. For this Whole30 recipe, look for unsweetened coconut milk that doesn’t contain carrageenan. It’s normal for the coconut milk to separate into layers, so shake the can before opening and whisk the milk until smooth before adding it to the skillet. Look for coconut milk with the fewest additives.
Whole30 Creamy Mushroom Smothered Pork Chops
Brown and juicy pork chops are covered in a creamy rosemary and mushroom sauce for an impressively easy stovetop dinner.
Prep time 15 minutes
Cook time 16 minutes to 20 minutes
Serves 4
Nutritional Info
Ingredients
- 4
(1-inch-thick) boneless pork chops
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper
- 2 cloves
garlic
- 1 tablespoon
finely chopped fresh rosemary leaves
- 8 ounces
cremini mushrooms
- 2 tablespoons
extra-virgin olive oil
- 1 cup
unsweetened full-fat Whole30-compliant coconut milk, such as Thai Kitchen
Instructions
Season 4 boneless pork chops with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Finely chop 2 cloves garlic and 1 tablespoon fresh rosemary leaves and place in a small bowl. Thinly slice 8 ounces cremini mushrooms.
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops, working in batches if needed, and sear until golden brown, 3 to 4 minutes per side. Transfer to a plate.
Add the mushrooms and remaining 1/2 teaspoon kosher salt and sauté until browned, about 6 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute. Whisk in 1 cup coconut milk, and return the pork and any accumulated juices to the pan. Bring to a simmer and cook until the pork chops reach an internal temperature of 145°F, 3 to 5 minutes.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
