Home Chef charges ~$10/serving
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Make it at home: ~$4/serving
- Cuisine Southern
- Course Main
- Original Home Chef
- Prep 10 min
- Cook 30 min
- Serves 2
Ingredients
- 2 bone-in pork chops (8 oz each), pastured
- 2 cups cremini mushrooms, sliced
- 1 large yellow onion, sliced thin
- 2 cups organic chicken bone broth
- 2 tbsp arrowroot starch
- 2 tbsp avocado oil
- 2 tbsp grass-fed butter
- 1 tsp fresh thyme leaves
- 1 lb Yukon gold potatoes
- ¼ cup whole milk
- salt and black pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Boil potatoes until tender, drain, mash with butter and milk. Season.
- Season chops. Heat oil in large skillet medium-high. Sear 4 min per side until 145°F. Rest on plate.
- In same pan, saute onion 5 min until caramelized. Add mushrooms, cook 4 min. Add broth and thyme, scrape bottom.
- Mix arrowroot with 2 tbsp cold water. Stir into gravy, simmer 2 min to thicken. Return chops, smother. Serve over mash.
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