Pork Chops with Mushroom Gravy (Low-Carb, Dairy-Free)

You don't have to give up the gravy
when you go low carb!

Looking for a low-carb dairy-free recipe that will get you rave reviews from the family?

This easy pork chop skillet dinner began as a low-carb chicken dish, popular at the Low Carb Friends forum. You sprinkled chicken breast heavily with a magical spice mixture and simmered it in a classic cream sauce.

With a few minor tweaks to make it gluten and dairy free, I turned the spicy sauce into a delicious mushroom gravy that was better suited for center-cut pork chops.

Don't let the spice mixture for this pork dish scare you off.

No one will know that the rich coloring is due to chili powder and a little curry if you don't tell them.

The mushrooms and coconut milk overpower the odd choice in spices, resulting in the best low-carb gravy for pork chops you've ever tasted.

This makes plenty of gravy, so you might want to serve it over a pile of cauliflower rice or Dreamsfield pasta. You can also serve it by itself or spoon the delicious mushroom sauce over your favorite vegetable. I normally serve this over zucchini slices or green beans.

If dried cilantro isn’t available in your area, you can add some minced fresh cilantro leaves to the coconut sauce just before serving.

That’s what I usually do.

Pork Chops with Mushroom Gravy

Ingredients:

1-1/2 teaspoons chili powder

2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1 teaspoon salt

1 teaspoon dried cilantro

1/2 teaspoon curry powder

1/2 teaspoon seasoned pepper

3 tablespoon butter, divided

4 center-cut pork chops

1 cup sliced fresh mushrooms

1 cup real coconut milk

1-1/2 teaspoons cornstarch or a little guar gum

Combine all of the spices together in a small bowl, mix well, and then set aside. If you combine them ahead of time, this makes a quick and easy dinner when time is rushed. Sprinkle the pork chops heavily with the spices and let them sit for at least 30 minutes.

In a large frying pan, melt 1 tablespoon butter. Add pork chops and brown well on each side, turning once or twice until almost cooked through. This will take about 15 to 20 minutes, depending on how thick your pork chops are.

While the pork chops are cooking, melt the rest of the butter in a small frying pan and sauté the mushrooms until wilted and cooked through.

If you’re using cornstarch, whisk it into the coconut milk. Add the coconut milk to the mushrooms and stir. If you’re using guar gum, sprinkle a little bit on top of the milk and whisk it in. Cook and stir until the sauce is thickened. If the mixture is too thick, you can add a little extra water or coconut milk to bring it to desired thickness.

Pour the sauce over the pork chops, cover the skillet and continue cooking until the pork chops are well done.