I’ve long admired Teri of No Crumbs Left for her reliable, approachable Whole30 recipes, and this pan-seared pork chop method inspired the dish you see here: Pan-Seared Pork Chops with Mushroom Gravy. If you’ve ever struggled to cook thick pork chops without drying them out, you’re not alone—this technique yields juicy, evenly cooked chops with a beautifully browned exterior.
My problem has always been pork chops that turn out tough or overcooked. I adapted a low-and-slow approach followed by a hot sear to get the best of both worlds: a gentle oven finish to cook the interior, then a quick, high-heat pan sear to create a flavorful crust. I skipped the almond flour coating and topped the chops with a rich, Whole30-friendly mushroom gravy that adds depth and moisture. I served this with creamy garlic mashed potatoes and roasted asparagus for a complete, satisfying meal that comes together without fuss.
Thanks to that simple two-step cooking method, these pork chops are tender through the center and perfectly browned on the outside. The mushroom gravy is savory, slightly tangy from a touch of balsamic, and thickened naturally with arrowroot. It’s a flexible recipe that pairs well with mashed potatoes, cauliflower mash, rice, or roasted vegetables. Below is the full recipe, written clearly so you can recreate it at home with confidence.
- 2 bone-in thick-cut pork chops (about 2 inches thick)
- 2 tbsp olive oil, plus extra for searing
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 small onion, finely diced
- 8 oz (about 4 cups) sliced baby bella mushrooms
- 1 tbsp ghee (or butter if not keeping Whole30)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup beef broth (or chicken/vegetable broth)
- 2 tsp arrowroot starch (for thickening)
- 1 clove garlic, minced
- 1/2 tsp fresh thyme leaves, or 1/4 tsp dried
- Preheat the oven to 250°F (about 120°C).
- Line a baking sheet with parchment paper. Drizzle the pork chops with olive oil and rub to coat both sides evenly. Season generously with kosher salt and freshly ground black pepper.
- Place the seasoned chops on the prepared sheet and bake in the preheated oven for 25 minutes. This low oven step gently brings the interior to temperature without overcooking.
- When the oven time is up, heat a heavy skillet—preferably cast iron—over medium-high heat. Add about 1.5 tbsp olive oil and let it get very hot but not smoking. Sear the pork chops 3–4 minutes per side until browned and crisp on the exterior. Adjust searing time slightly depending on thickness and your stove.
- Allow the chops to rest a few minutes before serving, then spoon the mushroom gravy over them.
- Heat a skillet over medium-high heat. Add the ghee and olive oil so they melt and shimmer.
- Add the diced onion and a pinch of salt and pepper. Sauté for about 4 minutes, until the onion is translucent and fragrant.
- Lower the heat to medium and add the sliced mushrooms and minced garlic. Cook for about 2 minutes, stirring occasionally so the mushrooms release their juices.
- Pour in the balsamic vinegar and cook 1–2 minutes more to deglaze the pan and concentrate flavor.
- In a small bowl, whisk the broth together with the arrowroot starch until smooth. Pour this mixture into the skillet with the mushrooms, stirring to combine.
- Simmer for 2–4 minutes, stirring occasionally, until the gravy reduces and thickens to your liking.
- Remove from heat and stir in the fresh thyme and chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. If the gravy is too thick, thin it with a splash of extra broth.
- Spoon the warm mushroom gravy over the rested pork chops and serve immediately.