These Cream of Mushroom Pork Chops are pan-seared and ready in about 8 minutes, then topped with a dairy-free cream of mushroom sauce, making this recipe Paleo/Whole30, too! A “fancy” dinner that’s quite easy to prepare.

I’m only going to say it once: cream of mushroom pork chops is THE way to cook pork chops!

In my household, we don’t eat pork chops often, but I can assure you that moving forward, this will be the only way we eat them!

I love mushrooms — I’ve used them in my vegan mushroom gravy and in my whole30 mushroom soup — so you know I had to create a dairy-free creamy mushroom sauce.

These Whole30 pork chops are perfect for a date night-in — they feel elegant, but are really quite simple to prepare.

Recipe features

• Pork chops are pan-seared and ready in about 8 minutes
• The sauce is creamy and filled with mushrooms
• They pair well with my roasted fingerling potatoes and my air fryer carrots

Ingredient notes:

• Pork chops: Bone-in, approximately 1″ in thickness. I only tested this recipe with bone-in pork chops; you can definitely use boneless, but the cook time will be less, so be sure to keep an eye on them.

• Ghee: If you want to keep these Paleo/Whole30, opt for ghee. If you don’t, you can substitute butter instead.

• Mushrooms: Baby bella work best, but white mushrooms are fine too. Buy pre-sliced mushrooms so the prep work is a bit easier.

• Broth: I only tested this with chicken broth, but I’m sure vegetable would work if you’re in a pinch.

• Coconut milk: Full fat!

Step-by-step instructions

Step 1: Make the mushroom sauce. First, sauté the mushrooms over medium heat until they’re soft, about 4-5 minutes, then add the garlic.

Next, add the remaining sauce ingredients and whisk until the arrowroot dissolves, then simmer the sauce for 3-5 minutes, stirring occasionally until it thickens.

Step 2: Season the pork chops. Sprinkle a pinch of salt and pepper on both sides of each pork chop, using your hands to rub them in.

Step 3: Cook pork chops. Next, heat oil in a large skillet over medium-high heat, then add the pork chops and cook them for 2 minutes, then use kitchen tongs to flip them over and cook for 1 minute on the other side.

Reduce the heat to medium, then use kitchen tongs to flip them back over on the first side and cook for 1 minute. Repeat this process — flipping the pork chops every minute — until they reach and internal temperature of at least 145°.

*For reference, mine took 8 minute total to cook, but cook times vary depending on how thick your pork chops are.

FAQs

Can I use boneless pork chops?

Yes! If you want to go this route, I do recommend using thicker pork chops (approx. 1″ in thickness) so the cook time is similar. And, as always, use a meat thermometer to get the exact temperature of the pork chops to ensure they’re done.

What kind of mushrooms should I use?

I’d recommend baby bella/cremini or white mushrooms, but shiitake would work as well.

Serving

Serve with a side of skillet roasted fingerling potatoes, air fryer carrots or my fried brussels sprouts for a complete Whole30 meal.

This would also be delicious atop my Instant Pot spaghetti squash for a low-carb meal.

Storage

• Refrigerator: Wait for pork chops to cool, then store them in a sealed container in the refrigerator for 3-5 days.
• Freezer: If you’re planning on freeze them, make sure to store the pork chops without the sauce (prep the sauce before serving). To freeze, wait for them to cool, then wrap them in plastic wrap and store in a freezer-safe bag for 2-3 months.
• Reheating: Since the chops are already pan-seared, I recommend reheating them in the oven. Heat the oven to 350°, place the pork chops in a baking dish and heat for 10-15 minutes until they’re warmed through.

More Whole30 recipes:

• Paleo Beef Pho
• Air Fryer Whole Chicken
• Cauliflower Breakfast Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!