Pork Chops & Mashed Potatoes with Mushroom Gravy

This recipe can be made as follows, or turned into a gluten free recipe by substituting the flour for your regular flour substitute (or cornstarch to thicken the gravy).

Ingredients:

5 boneless pork chops (I used the centre cut that are quite thick)

salt and pepper 

2 tbsp all-purpose flour (or your gluten free substitute)

2 tbsp olive oil and coconut oil (I used half and half)

butter

2.5 portobello mushroom caps, chopped

1-2 onions, chopped (I used 1 large, 1 small)

2 (large) cloves garlic, thinly sliced

1/4 cup red wine

1-2 cups chicken broth

2 tbsp sour cream

Directions:

Sautéing the onions

1. Season pork chops with salt and pepper and coat all sides with flour.  Heat oil in a large non-stick skillet over medium-high heat.  Add the chops (working in batches if you need to) and cook until golden, about 3-4  minutes per side.  Transfer to a plate and keep warm.

2. Add some butter and add the onions.  Sauté for a couple of minutes and add the garlic; sauté another minute. Season with salt and add some more butter and mushrooms, stirring occasionally, for about 5 minutes.  

Returning the pork chops to the
pan with the onions and mushrooms.

3.  Turn up the heat and add the red wine, scraping up the brown bits at the bottom.  Stir constantly until it starts to thicken.  Add 1 tbsp flour (or a gluten free substitute like cornstarch) and cook, stirring for another 3 minutes.  

4. Return the pork chops to the pan, placing them on top of the onion-mushroom mixture.  Pour enough chicken broth to just barely reach the top of the pork chops.  Bring to a simmer, then lower the heat and cover.  Cook for another 20-25 minutes.

5.  Remove pork and add 2 tbsp of flour (or substitute) and stir for a minute to thicken sauce.  Make sure the flour does not clump up.  Add the sour cream and stir to thicken the sauce.  Place the pork chops back in the pot, covering with the sauce and to heat through (if necessary).

6.  Serve with mashed potatoes, covering both in the mushroom gravy.

Quick shot of the chops and mashed
potatoes covered in gravy.

The final product - in all it's gravy!

Mashed Potatoes

Pair your favourite mashed potatoes with the dish for the perfect combo.

I boil my potatoes over medium heat for at least an hour until they are soft.  I drain off the water and return the potatoes to the pot.  I mash them with my masher, periodically adding butter and milk to smooth out the potatoes to the consistency I like (not clumpy, quite smooth).  I also season with a generous amount of salt and pepper.  If I have it on hand, I add 1 tbsp cream cheese and 1 tbsp sour cream towards the end and stir in for that extra creaminess.