Pork Chops With Caramelized Onion & Mushroom Sauce

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.


Pork Chops With Caramelized Onion & Mushroom Sauce


Serving size: 4



4 (6 oz) boneless pork chops


Salt substitute & freshly ground black pepper, to taste

6 medium fresh mushrooms, sliced

2 tablespoons olive oil

2 tablespoons unsalted butter, divided

1 medium yellow onion, sliced and separated

1 (14.5 oz) can beef broth

1 ½ teaspoon Braggs liquid aminos

1 teaspoon dried parsley

1 teaspoon dried thyme

¼ cup evaporated milk (optional)

1 – 2 tablespoons cornstarch (optional)

1 bay leaf (optional)



  1. Season chops with flour, salt substitute, and pepper.
  2. Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat; sauté chops until golden brown and remove from pan.
  3. Add onions to the pan and lightly brown.
  4. Remove the onions and add 1 tablespoon unsalted butter; when melted, add the mushrooms.
  5. Remove the mushrooms and deglaze skillet with 1/3 cup beef broth.
  6. Pour remaining beef broth into a deep-sided iron skillet and add the sauce from the first skillet, Braggs, spices, chops, onions, and mushrooms.
  7. Cover and cook on LOW heat setting for 30 – 45 minutes, or until very tender.
  9. Turn temperature to HIGH; add 1 tablespoon butter.
  10. Mix cornstarch with evaporated milk. Whisk to blend well and pour over chops in skillet and mix.
  11. Cook for an additional 15 – 20 minutes (depending on preferred sauce thickness).


Nutritional Information:

Serving size: 1 chop plus ¼ cup sauce

Calories: 324

Protein: 38g

Carbohydrates: 6g

Fat: 16.5g