Mar 23, 2014

Pork Chops with Mushrooms (Paleo, Clean Eating, Low Fat, Healthy)

  • 1 tsp olive oil
  • 4 4 bone-in center-cut lean pork chops, trim all visible fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 1/4 cup chopped onions
  • 1 cup fat free chicken stock
  • 10 oz sliced mushrooms
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh parsley
  1. In a large frying pan heat the oil over moderately low heat. 
  2. Season pork with salt and pepper. 
  3. Increase heat to medium and add the chops to the pan and sauté for 7 minutes. 
  4. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. 
  5. Remove the chops and put in a warm spot.
  6. Add onions to the pan and cook, stirring, until soft. 
  7. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. 
  8. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Note: It is ok if the pork chops are pink in the center as long as they reach a temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

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