No, not that type of magic. Not “BC Magic Mushroom”… the magic of a super tasty gravy magic! This post is more about the gravy than it is about the whole meat dish.

So we all have those comfort dishes, or dishes that we made when we couldn’t afford to even eat at McDonalds. One of those dishes for me is a dish my mom made and my hubby’s mom made. Old school. Pork chops in “mushroom gravy” – aka a can of mushroom soup.

Well, since we’re trying to eat a bit healthier, I didn’t want to use a can of soup that comes with all the miscellaneous crap they put into them. But at the same time, didn’t want to lose that nostalgic flavour. So I put together a recipe that seemed to hit the spot pretty damn good.


Mushroom Gravy & Porkchops


  • Pork chops brined
  • Half small onion chopped fine
  • 10 small white mushrooms chopped small
  • Garlic powder
  • 2 tablespoons butter
  • Low carb thickener of choice
  • 2 cups vegetable stock
  • Approximately 1 cup cream


  • Salt to taste
  • 2 tsp pepper
  • 1 tsp dry mustard powder
  • 2 tsp garlic powder
  • 1 tbsp hot smooth dijon mustard
  • Few good splashes of worcestershire sauce
  • 1 tsp paprika


  • First I brined my pork chops (water, salt, white and black peppercorns, juniper berries, crushed garlic cloves) then seared them off in a pan.

For the gravy side of the dish, I started off with

  • Lightly salt and dust the mushrooms and onions with garlic powder. Browned slowly in a frying pan, until the onions were clear and the mushrooms had shrunk and began to take on colour.

Start a roux

  • Couple tablespoons of melted butter with low carb thickener (feel free to use flour)
  • Add vegetable stock and whisk until it begins to thicken
  • Add cream (sorry I'm terrible with measuring when making sauces, I go by "feel" alot) and whisk to blend
  • Add spices and whisk to blend. It may be very thick at this point and I added about another cup or cup and half of water. Don't make it too thin, but you don't want to slice the gravy either.
  • Add mushroom and onions. Stir to mix.
  • Put browned chops in a casserole dish, pour gravy over top.
  • Cover with tinfoil and bake at 350F for 1 hour
  • Try to eat some porkchop with the gravy!



Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *