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Fast Weeknight Pork Chop Fricassee Paleo!

February 11, 2013

I’ve gone primal. Ohh that sounds like it could be taken a number of ways doesn’t it?  In reality I’ve decided to start following the paleo lifestyle. Notice I didn’t say “diet”. Diet just sounds so restrictive and not fun.  This is neither of those things. Now I won’t debate food philosophy on this blog, now or ever. I will simply say that this is right for me right now and I’m feeling great!

I’m going to share a decadent dish I made last night with all of you, Paleo or not, this dish is GOOD! It’s got tender meat, flavorful mushrooms and a rich thickened sauce that’s to die for! But don’t go dying on me, try my other recipes first! I’ll still be posting “normal” recipes too, but rest assured that I only share GOOD recipes so even if something is gluten free or paleo everyone will like it.

Makes three servings. This is my original recipe.


  • 2 Tablespoons bacon fat or olive oil, divided
  • 6 boneless pork loin chops, extra fat removed if desired
  • 1 medium yellow onion, diced
  • 1 pint white mushrooms, sliced
  • 2 carrots, coined and quartered
  • 2 cups homemade chicken stock
  • 1 Tablespoon arrow root starch
  • Salt and pepper to taste
  • Fresh or ground thyme
  • Fresh tarragon
  • Fresh parsley
  • Squeeze of a lemon

Depending on your culinary desires and dietary needs you can substitute ½ cup of white wine for ½ cup of chicken stock, use this to deglaze the pan.

Heat 1 tablespoon of bacon fat in a large skillet over medium high heat. When your pan is good and hot, place your liberally seasoned pork chops in. Watch your fat! Do NOT let it get to its smoke point, it’s a bad thing, bad taste and possibly carcinogenic!  Brown your chops on both sides and remove from pan.

Place another tablespoon of bacon fat in the pan and let it melt. Add your onions and carrots and sauté until the onions begin to caramelize. Now add your mushrooms, the onion will finish developing their sugars and the mushrooms will release their water. Go ahead and season with salt, pepper and ground spices if using. The salt will speed the cooking of the mushrooms.  Sauté 10 minutes.

Add ½ cup of your stock to deglaze the pan. Scrape up the browned bits of awesome flavor. Add the rest of your stock and bring to a simmer. Replace the chops and let the whole kit n’ caboodle simmer for 30 minutes. Your chops will finish cooking and the flavors will meld.

Remove the chops again and add your arrow root starch. Whisk in and continue stirring until the sauce starts to thicken. Add your fresh parsley and tarragon. Immediately take it off the heat and add your chops back. Let stand for 10 minutes, squeeze a lemon over the dish then dig in!  The arrow root starch will lose its thickening power if it is heated too long.

You’ll notice that my photos don’t include the carrots… an oversight on my part. I completely forgot them!


Remove Chops to Make Sauce

Remove Chops to Make Sauce


Saute Mushrooms and Onions

Saute Mushrooms and Onions


Pork Chop Fricasee Ready To Serve

Pork Chop Fricasee Ready To Serve






4 Comments leave one →
  1. February 11, 2013 9:37 PM

    Very simple and tasty looking!

  2. July 6, 2013 12:27 PM

    This is a must try!


  1. Beef Tips & Mashed Potatoes With Mushroom Gravy – Gluten Free | adriennecooksdotcom

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