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I must admit, smothered pork chops were something I had not tried before we switched to all real food eating, so I don’t technically know how they are supposed to taste. I do know that this version is really, really good, so while it may not be an exact replica of the not-so-healthy version, it is delicious!
Delicious Smothered Pork Chops!
These smothered pork chops are also a very quick meal and my husband and kids all love it. It came together in less than 30 minutes and only requires one pan to prepare!
Smothered Pork Chops Recipe
Hearty and creamy pork chops rich with the flavors of garlic and onion. Tastes like high-end restaurant food, but comes together in about half an hour!
Servings 4 pork chops
Calories 517kcal
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Ingredients
- 4 TBSP butter or coconut oil
- 1 egg
- 1 tsp water
- ½ cup almond flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 pork chops
- 2 large sweet onions
- 1 cup mushrooms
- ¼ cup heavy cream or coconut cream
- ½ cup coconut milk
- 1 tsp basil
- ½ tsp thyme
- ½ tsp rosemary
Instructions
- Heat the butter or coconut oil in a large skillet over medium heat.
- In a medium size bowl, combine the egg and water and whisk until smooth.
- On a plate, combine the almond flour with half of the salt, pepper, onion powder, and garlic powder and mix.
- Rinse each pork chop well and pat dry.
- Dip each pork chop into the egg mixture and then in the almond flour.
- Put each pork chop into the pre-heated skillet with the oil and cook about 5 minutes per side until starting to brown.
- While the pork chops are cooking, thinly slice the onions and mushrooms.
- Remove the pork chops and place them on a plate.
- Add the onions to the pan and sprinkle with remaining spices.
- Cook and stir until caramelized and browned, about 8 minutes.
- Add the mushrooms and cook until browned.
- Scoot the onions to the side and return the pork chops to the pan.
- Spread the onions on top of and between the pork chops.
- Add the heavy cream and coconut milk and cook over medium low heat for an additional 5-8 minutes until most of the milk has evaporated and the sauce has started to thicken.
- When sauce has thickened and pork chops are tender, serve each pork chop with a spoonful of the onion/mushroom sauce on top.
- Enjoy!
Notes
Serve with mashed cauliflower to soak up all the delicious juices!
Nutrition
Serving: 1pork chop | Calories: 517kcal | Carbohydrates: 11.2g | Protein: 22.6g | Fat: 43.2g | Saturated Fat: 22.3g | Cholesterol: 151mg | Sodium: 747mg | Fiber: 2.7g | Sugar: 4g
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Do you eat pork chops? Ever tried a healthy version? Share below!
Catnip Herb Profile
This sounds lovely. I don’t avoid wheat flour (but use only organic); I have no problem digesting gluten. However, I’m lactose-intolerant. I’m going to try making these with concentrated homemade poultry stock (mostly turkey, simmered for several hours to release the calcium etc from the bones. And lots of onion + some garlic as well as a small sweet red pepper just to make it pretty. And mushrooms, of course.