Pork Chops with Mushroom & Leek Cream Sauce
These pork chops with mushroom and leek cream sauce are a wonderful & delicious comfort food meal made healthy. The pork chops are so tender and juicy and the cream sauce has so much decadent flavor.
*originally published 01/2018, post & photos updated 9/2019; 10/2020
What You Need:
- Bone-In Pork Chops
- Mushrooms (button or cremini)
- Leeks
- Garlic
- Chicken Broth
- Coconut Milk
- Paprika
- Salt & Pepper
- Parsley
- Garlic Powder
Let’s Make Pork Chops:
- The first step in this recipe is to season and brown the pork chops. This helps build such amazing flavor and give the pork a better texture. Season the pork chops with salt, pepper and garlic powder on both sides. You will want to heat the pan to be nice and hot before you brown the pork. This is why I use avocado oil, it has a higher smoke point than other oils. Once the pan is nice and hot, brown the chops on each side for 5 minutes and then set them aside.
- Once the pork chops are set aside, lower the heat to medium and add in the ghee. Add the sliced mushrooms to the pan and sauté until they start to get nicely browned and slightly tender. Then add in the sliced leeks and garlic. Cook for another 2 minutes.
- Pour in the broth, coconut milk and paprika. Bring to a boil and reduce to a simmer. Add the pork chops into the sauce, cover with a lid and let simmer for another 10-15 minutes until the pork is cooked through (internal temp of 145′)
- If the sauce is not thick enough, you can remove the pork chops and then add in a tapioca starch slurry. The slurry is made with 1 Tbls tapioca starch + 1 Tbls room temp water. Whisk it together and then add it to the simmering sauce. It should thicken fairly quickly.
- Serve the Pork Chops and Mushroom Leek Cream Sauce over my Instant Pot Mashed Potatoes, Creamy Cauliflower Mash or with a side of Dairy Free Scalloped Potatoes. Top with fresh parsley.
Properly Wash Mushrooms & Leeks:
Mushrooms:
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.
Leeks:
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. Then 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.
You Might Also Like:
Whole30 Instant Pot Mashed Potatoes
The Best Ever Cauliflower Mash
Salisbury Steak Meatballs with Mushroom Gravy
Perfect Pot Roast with Veggies & Gravy
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Pork Chops with Mushroom & Leek Cream Sauce
Ingredients
- 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 cleaned & 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
- 1 Tbls Tapioca Starch optional
Instructions
- Heat large skillet over medium/high heat and add avocado oil
- Season pork chops liberally on both sides with salt, pepper and garlic powder
- Once the pan is nice and hot, brown chops well on both sides for about 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 and add in the sliced mushroomsSauté for 3-5 minutes, until nicely browed and then add in the leeks and garlic, sauté another 2 minutes
- Add in the broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmerAdd 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)
- If the sauce is not thick enough, you can remove the pork chops and then add in a tapioca starch slurry. The slurry is made with 1 Tbls tapioca starch + 1 Tbls room temp water. Whisk it together and then add it to the simmering sauce. It should thicken fairly quickly.
- 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
I’ve made this recipe twice now and it was absolutely amazing both times! The sauce is SO easy and amazing flavour. Next time I’ll try it over rice or potatoes as well. So yummy, thanks!
Made this tonight with mashed potatoes. It was gorgeous.
I am going to try it served with rice next time I make it. Thank you X
Happy New Year from Ireland XXX
This recipe was really delicious, light and healthy! It didn’t take very long to make at all and was full of flavor! I would recommend a little more salt but otherwise it was a huge hit!
So glad you enjoyed it Rachel!
This was delicious! Even if I forgot to save some mushrooms for this recipe! We also didn’t buy bone in pork chops, and I just monitored the time and temperature of the chops! This was my first attempt at one of your recipes.. excited for try more!!
So happy to hear you enjoyed it Tiffany, thank you for sharing!
Hi, thanks for this recipe! It was tasty. My sauce got a bit too watered down while simmering and I couldn’t keep it on any longer because the pork chops were getting overdone. Any suggestions on how to fix next time? Were my pork chops too large/juicy? Or did I need to simmer the sauce for longer before adding the chops back in?
I’m so glad to hear that you enjoyed the flavors and as for the sauce, I would say to make sure you are using full fat coconut milk. And you can reduce the liquid down a little more before adding the pork chops in to thicken it up like you had mentioned. I hope that helps!