Py Paleo - Slow Cooker Smothered Pork Chops
- Number of Servings: 6
Ingredients
3-6 thick-cut boneless pork chops (tracked separately)1/2 cup grass-fed butter (may sub with ghee or coconut oil)1 medium yellow onion, finely diced1/3 cup arrowroot flour1 & 1/2 teaspoons sea salt1 teaspoon onion powder1 teaspoon garlic powder1/4 teaspoon ground black pepper1 cup cashew milk2 cups chicken or beef broth6-8 oz (1 cup) assorted mushrooms
**If making your own cashew milk, add cashews & filtered water (1:3 ratio) to a high speed blender and process until smooth
1. In a large saute or frying pan, melt 1/4 cup of the ghee. Add the finely diced onion to the pan plus 1/2 teaspoon of sea salt and cook until reduced, translucent, and starting to brown. Spoon out the caramelized onions and set aside in a separate bowl, leaving the melted butter behind in the pan.
2. In a large bowl or pie pan, make the seasoned flour for dredging the chops. Whisk the arrowroot flour, remaining 1 teaspoon sea salt, onion powder, garlic powder, and black pepper together. Place each pork chop in the flour and be sure to coat on all sides. Lay the dusted chops into the hot pan and cook on high for 5-10 minutes each side (until golden brown). After both sides are cooked, remove the chops from the pan and place them the bottom of a slow cooker.
3. To make the gravy, turn back to the saute pan now, add the remaining 1/4 cup of ghee, and stir until melted. Whisk in what remains of the seasoned arrowroot flour mixture (it may start to form a paste at this point) and then whisk in the cup of cashew milk. Slowly whisk in the 2 cups of chicken or beef broth until the gravy has a smooth consistency (this may take a few turns of the whisk).
4. Pour the gravy over the pork chops in the slow cooker, mix in the mushrooms, sprinkle the top with the half of the caramelized onions, cover, and turn heat to low. Cook in the slow cooker for 4-6 hours on low heat.
5. When they're finished, carefully pull each chop out and place on a plate. Spoon extra gravy over and sprinkle the top with the remaining caramelized onions.
(track the pork chops separately, based on the amount used)
Serving Size: Makes 6 cups of gravy
1. In a large saute or frying pan, melt 1/4 cup of the ghee. Add the finely diced onion to the pan plus 1/2 teaspoon of sea salt and cook until reduced, translucent, and starting to brown. Spoon out the caramelized onions and set aside in a separate bowl, leaving the melted butter behind in the pan.
2. In a large bowl or pie pan, make the seasoned flour for dredging the chops. Whisk the arrowroot flour, remaining 1 teaspoon sea salt, onion powder, garlic powder, and black pepper together. Place each pork chop in the flour and be sure to coat on all sides. Lay the dusted chops into the hot pan and cook on high for 5-10 minutes each side (until golden brown). After both sides are cooked, remove the chops from the pan and place them the bottom of a slow cooker.
3. To make the gravy, turn back to the saute pan now, add the remaining 1/4 cup of ghee, and stir until melted. Whisk in what remains of the seasoned arrowroot flour mixture (it may start to form a paste at this point) and then whisk in the cup of cashew milk. Slowly whisk in the 2 cups of chicken or beef broth until the gravy has a smooth consistency (this may take a few turns of the whisk).
4. Pour the gravy over the pork chops in the slow cooker, mix in the mushrooms, sprinkle the top with the half of the caramelized onions, cover, and turn heat to low. Cook in the slow cooker for 4-6 hours on low heat.
5. When they're finished, carefully pull each chop out and place on a plate. Spoon extra gravy over and sprinkle the top with the remaining caramelized onions.
(track the pork chops separately, based on the amount used)
Serving Size: Makes 6 cups of gravy
Nutritional Info Amount Per Serving
- Calories: 260.4
- Total Fat: 15.8 g
- Cholesterol: 46.7 mg
- Sodium: 668.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.2 g
- Protein: 5.3 g