My husband grew up in Poland and it was a dream of his to take me back there. We were finally able to go a few years back and it was the best trip of my life. I got to see where he grew up, meet his childhood friends and experience the amazing culture and history that Poland has to offer.
And the food, oh the food. I was in Heaven. Fresh baked bread, lots of meat, potatoes, soups and loads of fresh veggies. I had found my people. One of the first meals we had was pork chops with a mushroom cream sauce and it was incredible, so this is my healthified ode to that dish. And it is so rich and comforting, you would never know that there is no dairy in it.
*originally published Jan. 2018, post & photos updated 9/7/19
The pork chops that we had in Poland were pounded thin, which is a wonderful way to do it, but I saw these beautiful bone-in pork chops at the store and decided to use them instead. I love the additional flavor and juiciness that you get from leaving the bones in. Salt, pepper and garlic powder are the only seasoning I used on the outside of the pork and then they get nice and beautifully browned in the pan.
The sauce is what brings so many different layers of flavor to the dish. Caramelized mushrooms, sautéed leeks, garlic and a pinch of smoked paprika bring this dish to life. I use coconut milk as the ‘cream’ in the sauce, but it doesn’t taste like coconut when mixed with a little broth and all the other seasonings. I love to serve these smothered pork chops over my Whole30 Instant Pot Mashed Potatoes or my Cauliflower Mash. It is the best way to enjoy that beautiful mushroom leek cream sauce.
How to wash Mushrooms & Leeks
Never wash mushrooms under running water, they will absorb all the water and will not brown in the pan. The best way to clean them is to use a damp paper towel to wipe down the outside of the mushroom.
It is important to clean leeks well, because they almost always have quite a bit of sand in them. I slice them down the middle lengthwise, leaving the root intact. Then I wash them under the running water. After, I slice them into half rounds for the sauce, I put them in a little strainer and run them under water again. Then pat them dry with a paper towel.
Used in this Recipe:
You Might Also Like
This post may contain affiliate links. Please read my disclaimer.
Pork Chops with Mushroom & Leek Cream Sauce
- 2 Tbls Avocado Oil or oil of choice
- 4 Pork Chops Bone-in
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 Tbls Ghee
- 1 Cup Button Mushrooms sliced
- 3 Leeks sliced, half rounds, only the light green and white part
- 3 Cloves Garlic minced
- 1/2 Cup Chicken Broth
- 1 Cup Coconut Milk full fat
- 1 tsp Paprika
- 2 Tbls Fresh Parsley
- Heat large skillet over medium/high heat and add avocado oil
- Season pork chops liberally on both sides with salt, pepper and garlic powder
- Brown chops well on both sides for about 3-5 minutes a side and then remove from pan and set aside
- Carefully wipe the pan and add some ghee, turn the heat to medium/low and add in the sliced mushrooms. Saute for 3-5 minutes, until nicely browed and then add in the leeks and garlic. Saute another 2 minutes
- Add in the broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmer. Add the pork chops back into the sauce and cover with lid. Let simmer for 10-15 minutes, until pork chops are cooked through (should be 145' internal temp)
- Taste the sauce for seasoning and add in more salt and pepper as needed
- Serve over mashed potatoes or cauliflower mash, top with fresh parsley