Search This Blog

Description sentance

My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Saturday, August 13, 2016

Smothered Pork Chops in Ole Thyme Gravy

It has really been raining for the last week.  
The streets are flooded and so are many homes of friends and family.
The deluge of water has been overwhelming and, to be honest. depressing.
I've been in the mood for some serious comfort food.
I'm craving "stick-to-ya-ribs" kind of food.
Old School Pork Chops in Cream of Soup Gravy is what comes to mind.

My mom's version, using the canned soup, is so filled with sodium and other unwanted ingredients.

Here is a cleaner, paleo version of it...and in my opinion....MUCH better.

Smothered Pork Chops in Ole Thyme Gravy
3 Tbsp oil, divided                              (I use Red Palm Oil)

4 or 5 Pork Chops (Bone-in or Out)

1 tsp Black Pepper

1/2 tsp Sea Salt

1 med Onion, sliced

8-10 oz Mushrooms, sliced

1/4 cup Almond Flour

1 Tbsp Tapioca Flour

1/2 tsp Dried Oregano

3 Garlic Cloves, minced

2 cups Chicken Broth

1 tsp Fresh Thyme - minced             (or 1/4 tsp dried)

1-2 bay leaves

1 Tbsp Parsley - minced

Use a skillet that is large enough to fit all of the pork chops in a single layer. 

Heat the skillet over medium high heat, then add 2-3 Tbsp oil to coat the bottom of hot skillet.

Pat the pork chops dry and season with salt and pepper.   Then arrange them in the hot skillet, in single layer. 

Cook until brown on first side, flip and brown on second side. 

Remove the pork chops to a plate.

Add remaining tablespoon of oil to skillet and  sauté the onions and mushrooms. 

Stir occasionally until onions & mushrooms are soft. Sprinkle almond flour, garlic, and oregano over onion/mushroom mixture and stir and continue to cook for 1 minute. It will thicken.

Stir in chicken broth, thyme, and bay leaves. 
Return the browned pork chops. Bring to boil, then reduce heat to low, and simmer 30-45 mins. 

Remove pork chops to plate and cover with foil. 

Make a "slurry" with 1 Tbsp Tapioca Flour and a little water or chicken broth. Stir into the gravy and let it thicken.

If sauce is too thick, stir in additional chicken broth or water. 

Remove bay leaf and stir in parsley. Add salt and pepper to taste, if needed.

Spoon gravy over pork chops. 

No comments:

Post a Comment

Thanks for your message. Please come back for more recipes, ideas and fun!