Pork chops seem to be popular these days! I love mine with mushrooms and rosemary gravy. This is a great weeknight paleo recipes for the entire family to enjoy!
Preheat oven to 350 degrees F.
Pork chops: Take a baking sheet and coat with olive oil or brush with coconut oil. Set aside.
Season the pork chops with salt and pepper.
Take a large sauté pan and heat with 1/2 tablespoon butter and 1/2 teaspoon of oil over medium-high heat. Add the garlic then place the pork chops in and brown on all sides, about 3 minutes. Transfer to the prepared baking sheet, add the peppercorns on top and bake for 30 minutes for medium-rare doneness.
In the same sauté pan add a teaspoon of butter (with the dripping and garlic from the pork) add the sliced mushrooms and cook for a few minutes (about 3) . Take them out and put about 1/2 and put aside. Take the rest and chop into pieces and put back in the pan, add the shallots and season with salt and pepper. Add the marsala wine (scraping up any brown bits).
Let wine evaporate (it will take about 2 minutes). Add in beef broth and rosemary. Stir together and whisk in the arrowroot flour and bring to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
10 minutes before the pork chops are done add the mushroom on the baking sheet and let finish cooking.
When the pork chops are done put on a platter with the mushroom and tent with foil for 5 minutes. While you prepare the gravy in a boat.
Garnish with extra rosemary!