Pork Chops With Mushrooms and Rosemary Pan Sauce

I earn a small commission via affilate links at no extra cost to you.

If you’ve ever followed autoimmune paleo (AIP) it is a shock to the system when you first begin. Although I was a pretty good cook before AIP the restrictions of AIP made me feel like I had to learn how to cook all over again. I became bored with food and I was a bit angry at our “food system” for leading me to this point. Trying different recipes from the internet some were good and others were horrible. So my promise to you is that I will never publish a recipe that I don’t fully believe in or I feel is only “so-so”. I’ve eaten my share of disasters to avoid throwing food away. If ANY of my recipes ever make you feel that way please let me know. This recipe for pork chops with mushrooms and rosemary pan sauce is simple comfort food. Pair it with my roasted vegetables and cauliflower mashed “faux-tatos” for a complete satisfying dinner.

Is Wine Paleo?

Before I began this post I had to do a little research on whether wine is paleo so that I could figure out what labels to give this post. (There are a few recipes in The Paleo Approach Cookbook that use wine so it is ok if you cook off the alcohol.) Technically alcohol isn’t paleo but it doesn’t seem a hard and fast rule. From what I read most people avoid the drinks that contain gluten and they moderately enjoy red wine for the health benefits of resveratrol. I had to look it up because there is 1/2 cup of white wine in this recipe but it’s reduced to remove the alcohol. So the way I see it you’ll end up with a touch of sugar. For those on Whole 30 definitely don’t add the alcohol but if you are paleo, it’s up to you. If you omit the wine you may need to adjust the thickness of the sauce with a touch more stock.

jennifermichelle.co holistic wellness journals

Chop 6 cremini mushrooms and 2 cloves of garlic before you begin. If you’d like more mushrooms, a different type, or no mushrooms feel free to adjust the recipe.

Heads Up Before You Begin:

While you are cooking, fond is going to develop in the bottom of the pan. These brown bits are going to help us create our flavorful pan sauce so keep on eye on them and turn down the heat if you need to keep them from burning. If the fond burns then it won’t make a tasty sauce.

30 Day Wellness Journal
Pork Chops With Mushrooms and a Rosemary Pan Sauce
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Course: Dinner, Lunch, Main Dish, Side Dish
Cuisine: American
Servings: 6 people
Ingredients
  • 6 pork chops
  • 6 cremini mushrooms
  • 2 cloves garlic
  • 1/2 cup white wine
  • 2 cup broth
  • 2 tsp arrowroot starch
  • 1 sprig rosemary
  • salt and pepper to taste
Instructions
  1. When the pan is hot place the chops into the pan laying them away from you so that any splatters will most likely jump away from you. If you do not hear a sizzle when the meat touches the pan then it is not hot enough so wait and try again.
  2. After both sides of the pork chops have been browned transfer them to a plate and add the mushrooms. You may need to add more oil or ghee to the pan to cook the mushrooms. Initially the mushrooms will absorb the oil from the pan and when they are just about done you will notice that most of the oil will reappear in the pan. I prefer my mushrooms pretty dark but I think the fond will ultimately determine how brown you can get them. About a minute or so before the mushrooms are done add 2 cloves of finely chopped garlic to the pan and saute for the remaining minute.
  3. Add 1/2 cup of white wine to the mushrooms and garlic and allow it to cook until nearly reduced by half. Use a wine that you enjoy drinking. For this recipe I used a Riesling.
  4. In a measuring cup dissolve 2 tsp of arrowroot in 2 cups of cold broth, either chicken or mushroom, and add it to the pan. It is fine if the broth is room temperature, just not hot, because the arrowroot won't dissolve properly in hot liquid.
  5. Using a whisk, or whatever tool you like, stir the broth making a point to scrape up the brown bits from the bottom of the pan. When the sauce begins to boil it will thicken. If you'd like it a little thicker use just enough cold water to dissolve another teaspoon of arrowroot and add it to the sauce.
  6. Return the pork chops to the pan and turn the heat down to medium and let them simmer for a few minutes. If you suspect they did not cook completely during the browning process because they are a thicker cut, place a lid on the pan and let them simmer for a few minutes.
  7. At the very end add a whole sprig of fresh rosemary about 3-4" in length to the sauce and submerge it. Let it simmer in the sauce for a few minutes and then give the sauce a taste. I only cook it in the sauce for a few minutes because I prefer it with a hint of rosemary so that it doesn't overpower the other flavors of the sauce. If you'd like more of a rosemary flavor simply cook it a bit longer. Adjust the seasoning with salt and pepper if you need to.
  8. Remove the rosemary and serve.

Originally posted on December 28, 2016 @ 22:30

Know someone who needs to read this? Share it!

We use cookies to ensure that we give you the best experience on our website Close