You may be wondering if something as flavorful and affordable as pork chops can really be considered healthy. While pork is a type of red meat, whether it is healthy or not really depends on the cut. All types of pork chops are generally considered lean and healthy cuts of meat, not to mention they are high in protein and low in fat. Add in some fresh vegetables and herbs and you’ve got yourself one easy healthy pork chops recipe.
Note: The cook time may slightly vary depending on the temperature and thickness of your chops.
For the best results
Take the pork chops and dairy products out of the fridge at least 30 minutes before cooking. This will make cooking the chops faster and more even. It is also to avoid curdling the sauce which sometimes happens when using chilled dairy products
- 3 tablespoons extra virgin olive oil
- 4 approx. ½” thick bone-in pork chops – room temperature
- Sea salt and freshly ground black pepper – to taste
- 8 oz. white mushrooms – washed and sliced
- 2 tablespoons yellow onion – finely minced
- 2 cloves garlic – peeled and minced
- ¾ cup chicken broth – preferably organic
- ¼ cup half and half – room temperature
- ¼ cup non-flavored, full-fat Greek yogurt – room temperature
- 3 tablespoons fresh parsley – stems removed and leaves finely chopped, divided
- 1 teaspoon ground arrowroot (optional) – to thicken sauce
- In a large heavy-duty skillet, heat the olive oil over medium-high heat. Season each side of the chops with salt and pepper to taste before adding to the hot skillet.
- Cook for approximately 3 to 4 minutes on each side until brown. Remove the chops from the pan and set aside.
- Lower the heat to medium and add in the sliced mushrooms. Cook and stir occasionally for 6 to 7 minutes until they release their juices.
- Add in the onion and garlic and cook for 1 to 2 more minutes, stirring once or twice.
- Add the chicken broth and scrape the tasty bits off the bottom of the pan to make a sauce.
For A Thicker Sauce
Mix a teaspoon of arrowroot with cold water and add bits of it at a time to the pan until you reach your desired consistency.
- Add back the pork chops and switch the heat to low. Cover until the chops are cooked through, which should take around 8 to 10 minutes.
- Remove the chops and keep them covered on a serving plate.
- In the pan, mix in the half and half, yogurt, and fresh parsley until blended and continue cooking for 1 to 2 minutes. Season with salt and pepper to taste before removing from heat.
- Spoon the creamy mushroom sauce over the porkchops, garnish with additional parsley, and serve immediately.