This is only the third official “dinner” I’ve made from scratch since I’ve introduced my family to the paleo/primal style of eating. I’ve been making lots of lunch-y items but dinner?…that’s been harder. Since taking away their beloved breads and pastas was difficult enough, I haven’t taken away dairy and thus I understand we’re closer to primal than paleo. I’m personally limiting my milk intake to one cup of whole milk a day and we are indulging in cheese, yogurt and sour cream–I hope to be off liquid dairy eventually.
This recipe from http://www.charmcitykettlebells.com/dietary-nutritional-planning/smothered-primal-pork-chops-with-mushrooms/ was absolutely delightful and my husband even proclaimed this ti be the best pork chop recipe I’ve EVER made. I can see this will be a regular menu item at our house! (My modifications noted below recipe.)
Preaheat Oven to 350°
- Pork Chops for Four
- 3 tbs real farm fresh butter
- salt and pepper
- 1 lb of real raw sour cream
- a lot of mushrooms (can’t have enough)
Melt butter in frying pan and season pork chops with salt and pepper to taste. Pan sear the chops until well browned in your butter. Remove pork from pan and bake in oven for 15 minutes. Add mushrooms to butter and add more if necessary. Butter that is. Scrape up any browned bits of pork . Once mushrooms are soft then fold in sour cream until well blended and turn off heat. After 15 minutes, add gravy to chops and bake for another25-30 minutes. Enjoy with sauteed spinach or big ass salad.
***Note – I am a huge fan of making pork chops in my pressure cooker, so I modifed this slightly. I seared the (boneless, 3/4″ thick) chops in the cooker and added 1/4 c water and 1 small can Healthy Request Cream of Mushroom (small amount of carbs but I discarded it after cooking and did not serve it) before lidding the cooker and bringing it to pressure. I cooked the chops on high pressure for 10 minutes (and next time I’ll go for 12 as the larger chops weren’t as fall-apart tender as the smaller). While the chops were cooking I cooked the mushrooms in more butter till done and then added 1 cup of sour cream and about a ha;lf cup of half & half. I did this to cut the sour cream’s intensity and also because I didn’t have quite a whole 16oz of sour cream!