Pork Chops with Mushroom Gravy

Pork Chops with Mushroom Gravy

My meals have fallen into a rut lately, so I took a quick glance at the kitchen help section over at Low Carb Friends. I don’t generally look at that section anymore, because most of the recipes that get posted use gluten ingredients or cheese. This time, however, someone had posted a chicken breast and heavy cream recipe that was getting rave reviews. In fact, there were even a couple of people who claimed the sauce tasted “cheesy.”

I was intrigued by the spice mixture, because I couldn’t figure out how chili powder and some onion and garlic powders could make cream taste “cheesy,” but I really needed some new ways to spice up our food, so I tried making it for lunch. It was terrific, and yes, even though I had to adapt the recipe to be gluten and dairy free and added a few extra seasonings, it really did taste like a light cheese sauce. In fact, I liked it so much that I made a different version for dinner that very night. This time, I used pork chops and added some sautéed mushrooms to the coconut milk. This version does not taste like cheese because it’s a rich mushroom sauce.

Although different from my chicken breast version, it was wonderful. My husband absolutely loved it! This would work well over cauliflower rice, some Dreamsfield pasta or just as it is. If dried cilantro isn’t available in your area, you can add some minced leaves to the coconut sauce or dry your own. That’s what I usually do because a bunch of cilantro is often too much for just the two of us.

Pork Chops with Mushroom Gravy

Ingredients:

1-1/2 teaspoons chili powder
2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon dried cilantro
1 teaspoon curry powder
1/2 teaspoon seasoned pepper
3 tablespoon butter, divided
4 pork chops
1 cup sliced mushrooms
1 cup coconut milk
1-1/2 teaspoons tapioca starch, cornstarch or a little guar gum

Method:

  1. Combine all of the spices together and set aside. If you combine them ahead of time, this makes a quick and easy dinner when time is rushed. Sprinkle the pork chops heavily with the spices.
  2. In a large frying pan, melt 1 tablespoon butter. Add pork chops and brown well on each side, turning once or twice until almost cooked through. This will take about 15 to 20 minutes, depending on how thick your pork chops are.
  3. While the pork is cooking, melt the rest of the butter in a small frying pan and sauté the mushrooms until wilted and cooked through.
  4. If you’re using tapioca or cornstarch, whisk it into the coconut milk. Add the coconut milk to the mushrooms and stir. If you’re using guar gum, sprinkle a little bit on top of the milk and whisk. Cook and stir until thickened. If the mixture is too thick, you can add a little extra water or coconut milk to bring it to desired thickness.
  5. Pour the sauce over the pork chops, cover the skillet and continue cooking until the pork chops are well done.

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