Pork chops in mushroom onion gravy

Pork chops in mushroom onion gravy


Pork is one of those meats that always seems to be on sale. Moderately priced to begin with, you can find real bargains on pork chops; it’s also relatively easy to find a package of just two, making it perfect for those who are cooking for a couple. 

This recipe uses canned coconut milk to create a rich, hearty sauce without thickeners like flour and without dairy. Leftover coconut milk can be stored in your refrigerator and used for a variety of purposes. Try it in your coffee, or in a smoothie. Curries, creamy soups, and sauces can also benefit from the addition of a little coconut milk!

I sauteed some fresh green beans to accompany this, but you may consider serving mashed potatoes to soak up some of the delicious gravy.

Pork Chops in Mushroom Onion Gravy


  • 2 boneless pork loin chops, about 1/2″ thick
  • 2 tsp. coconut oil, divided
  • 1/2 small onion, sliced
  • 4 oz. white button mushrooms, sliced
  • 1/2 c. vegetable stock
  • 1/2 c. coconut milk
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • salt & pepper


  1. Heat 1 tsp. of coconut oil in a large, non-stick skillet over medium-high heat.
  2. Season the pork chops on both sides with salt and pepper, and add to the hot skillet. Cook for about 3 minutes per side, or until golden. Remove chops from pan and cover with foil to keep warm.
  3. Add the remaining teaspoon of coconut oil to the skillet. When melted, add onions and mushrooms and saute until both are soft. 
  4. Add vegetable stock and coconut milk to skillet, along with oregano and thyme. Stir well, and allow liquid to come to a boil. Reduce heat to medium-low and simmer until sauce has reduced by half. The sauce should be thick enough to coat the back of a spoon. 
  5. Pour sauce over chops and serve.

Grilled rosemary pork and vegetables

grilled pork chops and veggies


With temperatures nearing 100 degrees, I’ve been reluctant to turn on my stove or oven for fear of making the house hotter than it already is. The solution? Grilling.

These pork chops are brined for 4-6 hours in a solution of water, salt, brown sugar, rosemary, olive oil, and balsamic vinegar. Brining meat makes it juicier and more flavorful. (This article from Fine Cooking details the hows and whys of brining.) The vegetables are marinated in an olive oil and herb mixture for about an hour before they’re grilled, which makes them extra delicious.

Grilled Rosemary Pork and Vegetables


For the pork:

  • 4 boneless pork chops, ~4 oz. each, 1/2″ thick
  • 2 tbsp. salt
  • 3 tbsp. brown sugar
  • 2 tbsp. dried rosemary, or 3 sprigs fresh rosemary
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 c. hot water
  • 2 c. cold water

For the vegetables:

  • 1 zucchini, halved crosswise, then halved lengthwise
  • 2 yellow squashes, halved crosswise, then halved lengthwise
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. salt
  • 1/2 tbsp. pepper
  • 1 tbsp. dried herbs (use whatever you have on hand- marjoram, basil, savory, thyme, etc.)


  1. For pork: In a medium bowl, combine salt and brown sugar. Pour 1 c. hot water over the salt and sugar, and whisk until both are dissolved. Add 2 c. cold water, followed by rosemary, olive oil, and vinegar. Whisk vigorously to combine. Place pork chops in resealable plastic bag; pour brine into bag, press out excess air, and refrigerate for 4 to 6 hours.
  2. For vegetables: Combine olive oil, balsamic vinegar, salt, pepper, and herbs in a large bowl or dish; stir well. Place zucchini and yellow squash in bowl or dish and let marinate for 30 minutes to 1 hour.
  3. When ready to grill, remove pork chops from brine and pat well with paper towels to dry. Discard brine. Let chops come to room temperature for 20-30 minutes before grilling. Brush chops on both sides with olive oil to prevent sticking. Grill pork chops and vegetables over direct medium heat for 4-5 minutes per side (8-10 minutes total). Remove, and let rest for 5 minutes before serving.