Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
INGREDIENTS:
- 4 tablespoons ghee, divided (or lard or coconut oil if dairy-free)
- 2 cups thinly sliced onions
- 2 cups chicken or beef bone broth, homemade (here) or store-bought
- 4 (8-ounce) bone-in pork loin chops
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 cups sliced button mushrooms
INSTRUCTIONS:
- To make the gravy, melt 2 tablespoons of the ghee in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the broth and cook for 20 to 30 minutes, until the broth has reduced by almost half, then slide the skillet off the heat.
- Meanwhile, sprinkle the pork chops with the salt and pepper. Melt the remaining 2 tablespoons of ghee in a large cast-iron skillet over medium-high heat. Add the mushrooms and sauté for 6 minutes or until brown. Season the mushrooms with salt and pepper to taste. Move the mushrooms to the skillet with the gravy, then place the chops in the hot cast-iron skillet. Sear on one side for 3 minutes, then flip and cook for another 7 to 10 minutes, until the internal temperature of the chops reaches 135°F (the temperature will rise after cooking). Let the chops rest for about 8 minutes before serving.
- Place the chops on a serving platter and smother with the mushroom and onion gravy. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
