These Cream of Mushroom Pork Chops are pan-seared and ready in about 8 minutes, then topped with a dairy-free cream of mushroom sauce, making this recipe Paleo/Whole30, too! A "fancy" dinner that's quite easy to prepare.
I'm only going to say it once: cream of mushroom pork chops is THE way to cook pork chops!
In my household, we don't eat pork chops often, but I can assure you that moving forward, this will be the only way we eat them!
These Whole30 pork chops are perfect for a date night-in -- they feel elegant, but are really quite simple to prepare.
- Pork chops are pan-seared and ready in about 8 minutes
- The sauce is creamy and filled with mushrooms
- They pair well with my roasted fingerling potatoes and my air fryer carrots
- Pork chops: Bone-in, approximately 1" in thickness. I only tested this recipe with bone-in pork chops; you can definitely use boneless, but the cook time will be less, so be sure to keep an eye on them.
- Ghee: If you want to keep these Paleo/Whole30, opt for ghee. If you don't, you can substitute butter instead.
- Mushrooms: Baby bella work best, but white mushrooms are fine too. Buy pre-sliced mushrooms so the prep work is a bit easier.
- Broth: I only tested this with chicken broth, but I'm sure vegetable would work if you're in a pinch.
- Coconut milk: Full fat!
Step 1: Make the mushroom sauce. First, sauté the mushrooms over medium heat until they're soft, about 4-5 minutes, then add the garlic.
Next, add the remaining sauce ingredients and whisk until the arrowroot dissolves, then simmer the sauce for 3-5 minutes, stirring occasionally until it thickens.
Step 2: Season the pork chops. Sprinkle a pinch of salt and pepper on both sides of each pork chop, using your hands to rub them in.
Step 3: Cook pork chops. Next, heat oil in a large skillet over medium-high heat, then add the pork chops and cook them for 2 minutes, then use kitchen tongs to flip them over and cook for 1 minute on the other side.
Reduce the heat to medium, then use kitchen tongs to flip them back over on the first side and cook for 1 minute. Repeat this process -- flipping the pork chops every minute -- until they reach and internal temperature of at least 145°.
*For reference, mine took 8 minute total to cook, but cook times vary depending on how thick your pork chops are.
Can I use boneless pork chops?
Yes! If you want to go this route, I do recommend using thicker pork chops (approx. 1" in thickness) so the cook time is similar. And, as always, use a meat thermometer to get the exact temperature of the pork chops to ensure they're done.
What kind of mushrooms should I use?
I'd recommend baby bella/cremini or white mushrooms, but shiitake would work as well.
This would also be delicious atop my Instant Pot spaghetti squash for a low-carb meal.
- Refrigerator: Wait for pork chops to cool, then store them in a sealed container in the refrigerator for 3-5 days.
- Freezer: If you're planning on freeze them, make sure to store the pork chops without the sauce (prep the sauce before serving). To freeze, wait for them to cool, then wrap them in plastic wrap and store in a freezer-safe bag for 2-3 months.
- Reheating: Since the chops are already pan-seared, I recommend reheating them in the oven. Heat the oven to 350°, place the pork chops in a baking dish and heat for 10-15 minutes until they're warmed through.
More Whole30 recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cream of Mushroom Pork Chops (Whole30)
- 2 bone-in pork chops
- 2 tablespoon olive oil
- salt and pepper
for the sauce:
- 2 tablespoon ghee
- 8 oz. baby bella mushrooms sliced
- 2 large garlic cloves minced
- 14 oz. full fat coconut milk
- ½ cup chicken broth
- 1 teaspoon fresh thyme chopped
- 1 teaspoon arrowroot
- salt and pepper to taste
for the sauce:
- Heat ghee in a large skillet over medium heat. Once it's melted, add the mushrooms and cook for 5 minutes, stirring occasionally until they're soft. Next, add the garlic and sauté for 1 minute.
- Add the remaining sauce ingredients, whisking so that the arrowroot dissolves. Bring the sauce to a boil, then reduce the heat to a simmer and simmer for 3-5 minutes until the sauce thickens.
for the pork chops:
- While the sauce is simmering, prepare the pork chops. Season each pork chop with salt and pepper then set aside.
- Heat oil in a large skillet or cast iron over medium-high heat. Once the oil is hot, add the pork chops and cook for 2 minutes, then use kitchen tongs to flip them over and cook for 1 minute on the other side. Reduce the heat to medium and continue cooking them for 1 minute per side until they reach an internal temperature of at least 145° (Mine took 8 minutes total); cook time will depend on how thick your pork chops are.
- To serve: Spoon the mushroom sauce over the pork chops and serve with your favorite side dish. Enjoy!