Pork Chops with Mushroom & Onion Gravy
6 Organic boneless pork chops
2 large Yellow onions (sliced into ¼” wedges)
10oz. Baby bella mushrooms (sliced)
3 tbsp. Ghee
1 tsp. Thyme
1 tsp. Garlic powder
1 tsp. Salt (plus extra to season chops)
1 tsp. Pepper (plus extra to season chops)
16oz. Chicken bone broth
1 tbsp. Arrowroot powder
2 tbsp. Olive oil
In a large skillet, add onions & ghee and cook until onions are translucent.
Add mushrooms and stir well.
Add thyme and garlic powder, stirring in thoroughly.
Simmer for 10 minutes until mushrooms are browning.
Meanwhile, pat pork chops dry and sprinkle with salt and pepper.
Move mushrooms and onions to a bowl.
Add oil to skillet and turn up heat to medium high.
Add pork chops and sear for 5 minutes on each side, then remove to a plate.
Add mushrooms pack into skillet.
Add chicken bone broth reserving a few tbsp. to make a slurry with the arrowroot powder.
Add salt and pepper and stir thoroughly.
Add pork chops back to the skillet.
Cover and simmer for 15 minutes.
Spoon mushroom and onion sauce over the pork chops.
Serve and enjoy!
Penny Kovacs is a Whole30 Certified Envoy who has appeared in three magazines as a result of her Whole30 success story! She lives in the beautiful Adirondack Park having over 6 million acres of mountains and lakes. When not in her kitchen cooking up healthy, delicious meals she can be found out and about with her best friend and husband David and their puppy Cooper! Penny can be found on instagram @pennysprimal, on her website, www.pennysprimal.com and on FoodSocial.