These one pot smothered rosemary pork chops are a creamy savory and quick dinner to get on the table. This dinner is warming and comforting. Whole 30, Paleo and gluten free; a meal for everyone to enjoy!
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Perfect Cozy Meal
This meal is one of those comforting fall meals that fills your entire home with yummy goodness. I mean, sauté some onion and garlic and your home is immediately transformed into your own personal restaurant in my opinion. This is also one of those one-pot wonder meals that is simple to pull together and doesn’t take a lot of brain power. And with three small kids taking up a lot of my attention, meals these days need to be no-brainers.
Inexpensive AND Healthy!
The best of both worlds… this meal is very inexpensive as of 2023….and not a lot is these days! I found pork chops to be significantly less expensive than chicken. I found a six pack of chops at my local Winco for just over $6.00! This entire recipe is fully compliant with Whole 30 and is Paleo and Gluten Free. Score!
Technique Matters
A lot of people don’t like pork chops because they can tend to be dry. In this recipe we are searing each side to lock in juiciness and gives a nice flavorful crust to the outside. After searing, we will finish the chops off in a creamy sauce for added moisture; hence the title Smothered rosemary porkchops! I love to cook any kind of meat like this because it just always seems to turn out perfect.
Let’s get started!
You will need a large cast iron skillet such as this one or a large dutch oven. These are both staples in my kitchen!
- 6 pork chops
- 1 can coconut milk
- fresh or dried rosemary
- dijon mustard
- 1 medium yellow onion
- 16 oz of sliced mushrooms
- 2-4 cloves of garlic (maybe more depending on your preference)
- garlic powder
- paprika
- salt & pepper
- Olive Oil
- Arrowroot powder (or corn starch if not on W30)
- fresh parsley (optional)
Directions for Smothered Rosemary Pork Chops:
- Preheat your skillet or dutch oven to medium heat on your stove.
- Season your pork chops generously with the garlic powder, paprika, salt and pepper
- drizzle some olive oil into your pan and sear the chops on each side for about 8 minutes on each side.
- While the pork chops are cooking, dice the onion and garlic.
- Remove with tongs onto a plate and set aside.
- Drizzle a bit more oil into the pan scraping the bottom of the pan and add in garlic, onions and mushrooms. Cook until onions are fragrant and translucent. About 2-5 minutes.
- Add in the can of coconut milk, Dijon mustard and combine everything well.
- Nestle the pork chops back into the sauce and add in the rosemary.
- Bring the heat up just until the sauce starts to simmer, then lower heat and cover.
- Simmer covered for about 8-10 minutes or until chops are fully cooked through.
- Create a slurry in a small bowl with a Tbs of arrowroot powder and 2 tbs of water, then add to the sauce to thicken. Add more until the sauce is the thickness desired.
- Add freshly chopped parsley to garnish and enjoy!
Complete the Meal
I like to serve these smothered rosemary pork chops over homemade mashed potatoes, sauerkraut (my recipe coming to the blog soon!) or with a side of braised cabbage and bacon. I use Brittany William’s recipe for braised cabbage from her book Instant Loss: Eat Real, Lose Weight. It is probably my most used cookbook. Definitely go check it out!
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Check out the blog where I post two new recipes a week!
Smothered Rosemary Pork Chops
These smothered rosemary pork chops are savory, creamy and a quick dinner to get on the table. Whole 30, Paleo and gluten free, this meal is one everyone can enjoy!
Ingredients
- 6 medium pork chops
- 1 can coconut milk
- 1 sprig fresh rosemary (or 1 tsp dried)
- 1 Tbs Dijon mustard
- 1 medium yellow onion
- 2-4 cloves of garlic (maybe more depending on your preference)
- 16 oz of sliced mushrooms
- 1 tsp garlic powder
- 1/2 tsp paprika
- salt & pepper to taste
- 1 tbs Olive Oil
- 1 tbs Arrowroot powder (or corn starch if not on W30)
- 2 Tbs fresh parsley or 1 tbs dried (optional)
Instructions
- Preheat your skillet or Dutch oven to medium heat on your stove.
- Season your pork chops generously with the garlic powder, paprika, salt and pepper
- Drizzle some olive oil into your pan and sear the chops on each side for about 8 minutes.
- While the pork chops are cooking, dice the onion and garlic.
- Remove with tongs onto a plate and set aside.
- Drizzle a bit more oil into the pan scraping the bottom of the pan and add in garlic, onions and mushrooms. Cook until onions are fragrant and translucent. About 2-5 minutes.
- Add in the can of coconut milk, Dijon mustard and combine everything well.
- Nestle the pork chops back into the sauce and add in the rosemary.
- Bring the heat up just until the sauce starts to simmer, then lower heat and cover.
- Simmer covered for about 8-10 minutes or until chops are fully cooked through.
- Create a slurry in a small bowl with a Tbs of arrowroot powder and 2 tbs of water, then add to the sauce to thicken. Add more until the sauce is the thickness desired.
- Add freshly chopped parsley to garnish and enjoy!
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