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Tuesday, October 13, 2015

Pork Chops with Mushroom Gravy Low Carb~ No Canned Soup

When I think of comfort food, pork chops and gravy always come to mind. This is my twist on one of my mother's favorite dishes to prepare for the family when I was growing up. We all loved her smothered chops. This meal reminds me of home and love.

Pork Chops with Creamy Mushroom Sauce. They turn out juicy and fall apart tender. Serve with your favorite vegetable or side salad and you have a winner.Best thing is no canned soup used here and is low carb !

  • 3 tablespoons olive oil
  • 4 T. butter
  • 6`8 pork chops,  about 1/2"  thick
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 medium onion, diced
  • 1/2 green pepper diced
  • 10 oz mushrooms, sliced
  • 1 can evaporated milk (NOT SWEETENED CONDENSED)
  • 3 garlic cloves, minced
  • 1 container chicken broth 32 0z.
 Heat large skillet over medium  heat. Add 4 tablespoons butter and gently saute mushrooms, garlic, green pepper and onions until onions are translucent but not brown. 

Remove from pan along with any drippings and set aside.

Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet with the olive oil in single layer. Cook until brown on first side, flip and brown on second side. 

Remove pork chops and layer in a deep casserole dish .

Add onions and mushroom mixture  including an drippings over the top of all the chops

Add chicken broth to the skillet that you just browned your pork chops in. Bring to boil, reduce heat to low, and  simmer 30-40 min. until  it is reduced by half or maybe a bit more. Make sure to scrape all the brown goodness off the bottom of your pan as this will add awesome flavor, and give your gravy  a great golden brown color.  

Turn off heat and let cool for 15 minutes. Add your evaporated  milk , stir well. This is your gravy.

Pour gravy over pork chops and mushroom mixture . Cover casserole dish with a lid or aluminum foil and bake at 350 for 45 minutes. 

*Extra gravy may be served in a bowl on the side. (Recipe makes 5 cups gravy.)
                                                          ****** OR ******
 I freeze  half  of mine for soup later. I just saute some meat and veggies then add the gravy and simmer on low for 20 minutes. Very yummy.Be careful not to boil this gravy on high, as it could curdle on you due to the milk in it.