Paleo Pork Chops with Mushroom Sauce (Whole30)

These Paleo Pork Chops with Mushroom Sauce are an easy weeknight dinner.

Juicy chops are coated in a creamy, garlicky sauce packed with caramelized mushrooms.

Serve it with mashed or riced vegetables to soak up all the flavor.

And this recipe is gluten-free, dairy-free, keto, Paleo and Whole30 friendly!

healthy pork chops and a mushroom sauce with no cream in a stainless steel saute pan on a white wooden table

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Paleo Pork Chops with Mushroom Sauce

Pork chops are on regular rotation for weeknight dinners – they cook quickly and go well with lots of sauces and ingredients.

So these Paleo Pork Chops with Mushroom Sauce are a great way to take advantage of them!

Boneless chops are cooked first, then a quick sauce is made with shallots, garlic, seasonings and lots of mushrooms.

A roux made from chicken broth and arrowroot flour thickens it up and coconut milk adds a bit of creaminess.

But don’t worry – the sauce doesn’t actually taste like coconut. And it creates a mushroom sauce for pork chops without cream.

A glug of balsamic vinegar at the end balances everything out and dinner is all set!

 

What you need for Paleo Pork Chops with Mushroom Sauce

Ingredients:

  • 4 boneless, thick-cut pork chops, room temperature (boneless, skinless chicken breasts would also work)
  • fine sea salt for seasoning the chops, plus 1/2 teaspoon for the sauce
  • freshly ground black pepper
  • 1 tablespoon avocado oil or extra virgin olive oil
  • 8 oz. sliced or chopped mushrooms, such as button, portobellos, cremini or a mix
  • 1 large shallot (a quarter yellow onion also works)
  • 3 garlic cloves, peeled and minced
  • 1 teaspoon anchovy paste (you won’t taste anchovies, it just adds depth) or tomato paste
  • 1/2 teaspoon dried thyme (can also use 1.5 teaspoons chopped fresh thyme)
  • 1/2 teaspoon dried rosemary (can also use 3/4 teaspoon chopped fresh rosemary – use a little less than fresh thyme because fresh rosemary can be very overpowering)
  • 1 cup chicken broth
  • 1 tablespoon arrowroot flour/starch (tapioca starch would also work)
  • 1/4 cup full-fat coconut milk (almond milk would also work but the sauce won’t be as thick and might have a subtle sweetness to it)
  • 2 teaspoons balsamic vinegar (sherry, red wine or white wine vinegar would all be good here too)

Equipment:

a pork chop covered in a mushroom sauce, riced cauliflower and broccoli florets in a shallow white bowl

How to make Paleo Pork Chops with Mushroom Sauce

Pat the pork chops dry.

Trim any excess fat – you don’t need or want to trim all the fat, just any large chunks or loose bits.

Season both sides with salt (roughly 1/4 teaspoon total) and freshly ground black pepper.

Heat the oil in a large skillet over medium high heat.

Add the chops so they’re not touching each other. Try to have the fat side toward the middle of the pan where it’s hotter.

Let them cook for about 4-6 minutes per side, until they reach 145°, then remove the chops to a plate.

Add the shallot, mushrooms and 1/2 teaspoon salt to the pan and cook, stirring occasionally, for 8-10 minutes.

Try to get the mushrooms in a single layer – the pan might be too crowded at first but they’ll shrink as they cook.

Then stir them only occasionally. You really want them to brown so you don’t want them to stir too often.

Meanwhile, whisk together the chicken broth and arrowroot.

Once the mushrooms are browned and the shallot is soft, stir in the garlic, anchovy paste or tomato paste, thyme and rosemary.

Then stir in the broth/arrowroot mixture and use a wooden spoon or spatula to scrape up the brown bits on the bottom of the pan. (This will add flavor and also make the pan easier to clean.)

Let the sauce simmer for 2-3 minutes, until somewhat thickened.

Stir in the coconut milk and vinegar.

Add the chops back in the sauce, along with any juices accumulated on the plate.

Turn the chops in the sauce to coat them evenly, taste the sauce to adjust any seasonings, then serve!

 

 

Make ahead

The chops and sauce can refrigerated for up to 5 days.

You can also freeze them: wrap the chops in plastic wrap, then store the chops and sauce separately in airtight containers or baggies.

Thaw overnight in the fridge.

Reheat the chops in a low oven and the sauce over low heat on the stove.

2 pork chops and a mushroom gravy in a stainless steel saute pan next to garlic cloves and a bowl of dried herbs

What to serve with Paleo Pork Chops with Mushroom Sauce

These are great with mashed potatoes, mashed parsnips or other mashed vegetables.

I also love them with riced vegetables like cauliflower rice, sweet potato rice or parsnip rice.

With either option, you don’t need another vegetable, but I often add something green on the side anyway, like broccoli, green beans, Brussels sprouts or a simple salad.

 

Is this recipe keto?

Yep! Each serving has 5 grams of carbs and .4 grams of fiber, so there are 4.6 grams net carbs in each serving.

So these keto pork chops with mushroom sauce are a great option for a low carb, keto dinner.

 

Other recipes you might like:

  1. Spiced Pork Chops with Cherry Sauce (Paleo, Whole30)
  2. Balsamic Jam Pork Chops (Paleo, Whole30)
  3. One Pan Creamy Mustard Pork Chops and Asparagus (Paleo, Whole30)
  4. Oven BBQ Pork Chops (Paleo)

 

a pork chop covered in a mushroom sauce, riced cauliflower and broccoli florets in a shallow white bowl
Print Recipe
5 from 4 votes

Paleo Pork Chops with Mushroom Sauce (Whole30)

This easy recipe is a healthy weeknight dinner! Juicy chops are coated in a creamy, garlicky sauce packed with mushrooms. And it's gluten-free, dairy-free, Paleo and Whole30 friendly!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: keto pork chops, mushroom sauce, no cream, paleo pork chops, whole30 pork chops, without cream
Servings: 4 servings
Author: Don Baiocchi

Ingredients

  • 4 boneless, thick-cut pork chops, room temperature
  • fine sea salt, plus ½ teaspoon for the sauce
  • freshly ground black pepper
  • 1 tablespoon avocado oil or extra virgin olive oil
  • 8 oz. sliced or chopped mushrooms, such as button, portobellos, cremini or a mix
  • 1 large shallot, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1 teaspoon anchovy paste or tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup chicken broth
  • 1 tablespoon arrowroot flour/starch
  • ¼ cup full-fat coconut milk
  • 2 teaspoons balsamic vinegar

Instructions

  • Pat the pork chops dry. Trim any excess fat - you don't need or want to trim all the fat, just any large chunks or loose bits.
  • Season both sides with salt (roughly1/4 teaspoon total) and freshly ground black pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chops so they're not touching each other. Try to have the fat side toward the middle of the pan where it's hotter. Let them cook for about 4-6 minutes per side, until they reach 145°, then remove the chops to a plate.
  • Add the shallot, mushrooms and 1/2 teaspoon salt to the pan and cook, stirring occasionally, for 8-10 minutes. Try to get the mushrooms in a single layer - the pan might be too crowded at first but they'll shrink as they cook. Then stir them only occasionally. You really want them to brown so you don't want them to stir too often.
  • Meanwhile, whisk together the chicken broth and arrowroot.
  • Once the mushrooms are browned and the shallot is soft, stir in the garlic, anchovy paste or tomato paste, thyme and rosemary.
  • Then stir in the broth/arrowroot mixture and use a wooden spoon or spatula to scrape up the brown bits on the bottom of the pan. (This will add flavor and also make the pan easier to clean.) Let the sauce simmer for 2-3minutes, until somewhat thickened.
  • Stir in the coconut milk and vinegar.
  • Add the chops back in the sauce, along with any juices accumulated on the plate. Turn the chops in the sauce to coat them evenly, taste the sauce to adjust any seasonings, then serve!

Notes

Substitutions and variations
  • you can use boneless, skinless chicken breasts instead of pork chops
  • a quarter yellow onion also works instead of the shallot
  • you can use 1.5 teaspoons chopped fresh thyme instead of dried
  • you can also 3/4 teaspoon chopped fresh rosemary - use a little less than fresh thyme because fresh rosemary can be very overpowering)
  • you can use tapioca starch instead of arrowroot
  • almond milk would work in place of coconut milk but the sauce won't be as thick and might have a subtle sweetness to it
  • sherry, red wine or white wine vinegar would all be good here instead of balsamic

Make ahead

The chops and sauce can refrigerated for up to 5 days.
You can also freeze them: wrap the chops in plastic wrap, then store the chops and sauce separately in airtight containers or baggies.
Thaw overnight in the fridge.
Reheat the chops in a low oven and the sauce over low heat on the stove.

What to serve with Paleo Pork Chops with Mushroom Sauce

These are great with mashed potatoes, mashed parsnips or other mashed vegetables.
I also love them with riced vegetables like cauliflower rice, sweet potato rice or parsnip rice.
With either option, you don't need another vegetable, but I often add something green on the side anyway, like broccoli, green beans, Brussels sprouts or a simple salad.

Is this recipe keto?

Yep! Each serving has 5 grams of carbs and .4 grams of fiber, so there are 4.6 grams net carbs in each serving.
So these keto pork chops with mushroom sauce are great option for a low carb, keto dinner.
 
Recipe adapted from Roast Chicken with Mushroom Pan Sauce in Paleo Perfected by America's Test Kitchen.

 

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

Instagram,

Facebook,

TikTok

AND Pinterest!

 




8 thoughts on “Paleo Pork Chops with Mushroom Sauce (Whole30)”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.