This recipe is great with boneless pork chops. I make a similar sauce for beef or chicken.


  • 2 Boneless Pork Chops
  • 1- 2 teaspoon rosemary salt
  • Avocado oil or Bacon Fat
  • 8 oz. Mushroom sliced
  • 1 large Shallot or 1/2 red onion
  • 1 Tbsp Garlic Minced (about 2 garlic cloves)
  • 3 TBSP butter
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1/4 cup veg or chicken broth
  • 1/4 cup Parmesan cheese (optional)
  • Chopped parsley for garnish (optional)


  1. Allow Pork Chops to come to room temperature. Pat dry and season pork chops with the rosemary salt on both sides or with salt and pepper if you don’t have rosemary salt
  2. Heat avocado oil in a skillet to medium high heat. Add the pork chops and cook on both side for about 4 minutes or until internal temp is 145. Remove pork chops from skillet ad wrap in aluminum foil to keep moist and warm.
  3. Then add wine to deglaze pan that you cooked the pork in.
  4. Reduce heat to medium. Add shallot (or onion) until transparent. Then add garlic and mushrooms. Stir to cook for about 5 minutes. Add butter if needed.
  5. Add heavy cream and broth. Allow to simmer and stir for about 5 -10 minutes. The sauce will reduce and darken.
  6. Add parmesan cheese (optional). Use rosemary salt to taste or salt and pepper if you don’t have rosemary salt. Allow sauce to reduce.
Sauce will darken and thicken without the use of flour or other additives.

7. Depending on how your preferred level of doneness, you can add back pork chop to the sauce and cover for 5 minutes to finish. Otherwise you can plate it with the sauce.

8. Plated here with chopped parsley on top.


One of my husband’s favorites! Remember not to overcook the pork. Use a heat thermometer to help guide you. I usually pull the chops off the grill when they are medium (140-145) and set them in aluminum foil while I prepare the sauce. You can always finish cooking the chops in the sauce.

Another method to cook these is to sear on both sides and butter baste them similar to what we do with steak. In this method you remove the chops while seared but rare on the inside and melt bacon fat or butter in the pan until frothy then return the chops back to the pan and quickly baste in butter for a few minutes.


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