PALEO PORK CHOPS WITH MUSHROOM SAUCE
Whenever a recipe includes mushrooms, I like to cook them separately from the rest of the dish and then add them back in near the end of the cooking process. That way they don't get too mushy and they retain their taste and texture. The two most important thing to remember when cooking mushrooms are: Wash your mushrooms and let them dry before cooking, and do not crowd the pan. Let them have their space, no need to get all up on each other.
Pork chops can be a tricky meat to cook, and they can get dry pretty easily if cooked too long. If you have a little bit of extra time, you can brine your chops to make them juicier and more flavorful. In a saucepan combine 3 cups water, 1/4 cup apple cider vinegar, 1/4 cup sea salt, 1/4 cup raw honey, and 1 Tbsp. black peppercorns. Bring to a boil and stir to combine. Allow to cool completely, then put the chops and brine in a large plastic resealable bag and place in the fridge for about 2 hours. Rinse the chops and pat dry before cooking.
Pork chops can be a tricky meat to cook, and they can get dry pretty easily if cooked too long. If you have a little bit of extra time, you can brine your chops to make them juicier and more flavorful. In a saucepan combine 3 cups water, 1/4 cup apple cider vinegar, 1/4 cup sea salt, 1/4 cup raw honey, and 1 Tbsp. black peppercorns. Bring to a boil and stir to combine. Allow to cool completely, then put the chops and brine in a large plastic resealable bag and place in the fridge for about 2 hours. Rinse the chops and pat dry before cooking.
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Paleo Pork Chops With Mushroom SaucePrep time: 10 mins Cook time: 30 mins Servings: 4
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Ingredients:
- 2 Tbsp. + 2 more Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 1 Tbsp. crushed garlic
- 1 pound mushrooms
- 4 boneless pork chops, 3/4 inch think
- 1 tsp. sea salt (reduce the amount of salt if brining chops ahead of time)
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/2 tsp. dried rosemary
- 1 cup chicken broth
Equipment:
- Paper towels
- Kitchen knife
- Cutting board
- Large saute pan
- Kitchen tongs
- Medium sized bowl (for holding the mushrooms)
Directions:
1. Wipe the mushrooms with a slightly damp paper towel to clean. Slice the mushrooms and set aside.
2. Heat a large saute pan over medium high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan. Add the chopped onion and garlic and saute for about 2 minutes or until onions are translucent.
3. Add the mushrooms to the pan, making sure to leave some space between each one. You may need to cook them in a couple batches depending on the size of your pan. When the mushrooms begin to turn brown, about 2-3 minutes, flip them over with a pair of kitchen tongs and cook for another 2-3 minutes. Sprinkle the mushrooms lightly with sea salt and ground pepper. Remove the mushroom and onion mixture from the pan and set aside.
4. Season the pork chops with the sea salt, pepper and paprika. Add the remaining 2 Tbsp. of fat to the pan and allow the get hot. Add the pork chops, making sure they are spaced apart, and brown for about 2 minutes on each side. Add the chicken broth and rosemary to the pan and bring to a boil, then reduce the heat to low and cover the pan. Allow to cook for an additional 15 minutes, flipping the chops halfway through (do not overcook the pork chop!)
5. Remove the lid and return the mushroom mixture to pan, turning the heat up to medium-high and cooking for an additional 2 minutes. Remove form heat, place the pork chops on a serving platter, top with the mushroom sauce from the pan and serve.
- 2 Tbsp. + 2 more Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 1 Tbsp. crushed garlic
- 1 pound mushrooms
- 4 boneless pork chops, 3/4 inch think
- 1 tsp. sea salt (reduce the amount of salt if brining chops ahead of time)
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/2 tsp. dried rosemary
- 1 cup chicken broth
Equipment:
- Paper towels
- Kitchen knife
- Cutting board
- Large saute pan
- Kitchen tongs
- Medium sized bowl (for holding the mushrooms)
Directions:
1. Wipe the mushrooms with a slightly damp paper towel to clean. Slice the mushrooms and set aside.
2. Heat a large saute pan over medium high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan. Add the chopped onion and garlic and saute for about 2 minutes or until onions are translucent.
3. Add the mushrooms to the pan, making sure to leave some space between each one. You may need to cook them in a couple batches depending on the size of your pan. When the mushrooms begin to turn brown, about 2-3 minutes, flip them over with a pair of kitchen tongs and cook for another 2-3 minutes. Sprinkle the mushrooms lightly with sea salt and ground pepper. Remove the mushroom and onion mixture from the pan and set aside.
4. Season the pork chops with the sea salt, pepper and paprika. Add the remaining 2 Tbsp. of fat to the pan and allow the get hot. Add the pork chops, making sure they are spaced apart, and brown for about 2 minutes on each side. Add the chicken broth and rosemary to the pan and bring to a boil, then reduce the heat to low and cover the pan. Allow to cook for an additional 15 minutes, flipping the chops halfway through (do not overcook the pork chop!)
5. Remove the lid and return the mushroom mixture to pan, turning the heat up to medium-high and cooking for an additional 2 minutes. Remove form heat, place the pork chops on a serving platter, top with the mushroom sauce from the pan and serve.
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