Pork Chops in Mushroom Sauce - 3 Ways (Air-Fry, Pan-Fry, and Oven-Baked)
This 30-min weeknight Pork Chop in Mushroom Sauce showcases options to best cook pork chops in an airfryer, pan, and oven. It's a quick and versatile recipe that will make you and your family very happy!
Ingredients
Seasoned Pork Chops
- 4 bone-in center cut pork loin chops
- 2 tbsp olive oil
- 3 tsp salt
- 2 tsp garlic powder
Mushroom Sauce
- 1 shallot diced
- 2 garlic cloves minced
- 1/3 cup white wine
- 8 oz. white mushrooms
- 1 tbsp coconut aminos
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup beef broth
- 1 tbsp ghee butter
- 1 tsp tapioca starch
- 1 tsp tarragon
- 1 tbsp thyme or chives
- 1 tsp paprika omit on AIP
Instructions
Airfried Pork Chops
- Season pork chops with oilive oil, salt to taste, and garlic powder. Preheat airfryer to 385°F.
- Air fry pork chops at 385°F for 12 minutes. Flipping halfway through.
Pan-Seared Pork Chops
- Season pork chops with salt to taste and garlic powder. Set pan to medium heat and wait for pan to be hot before adding olive oil.
- Add pork chops and cook each side for 6 minutes each or until temperature reaches 145°F.
Oven-Baked Pork Chops
- Season pork chops with oilive oil, salt to taste, and garlic powder. Preheat oven to 350°F.
- Bake pork chops at 350°F for 14 minutes. Flipping halfway through until it reaches 145°F.
Mushroom Sauce
- In a medium heat pan, add olive oil and saute shallots and garlic until fragrant and shallots are translucent.
- Deglaze with white wine and let it reduce for 2 minutes before adding mushrooms.
- Add coconut aminos, beef broth, ghee butter, and season with salt and garlic powder to taste. Stir and cook for 3 minutes. Set aside 1/4 cup of boiling broth to dissolve tapioca starch in. Add this thickener back to the mushroom sauce and simmer for 3 minutes on low heat.
- Add pork chops into Mushroom Sauce to incorporate flavors or serve separately. Garnish with tarragon and chives or thyme. For spice, add paprika but omit on AIP.