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Pork Chops with Mushroom Ragout

Pork Chops with Mushroom Ragout

Looking back over the easy comfort meals of the past, it was common to load pork chops into a pan and then dump a can of mushroom soup, add some water in and flick the switch to bake.

These days we’re trying to do better. The discerning home cook is slowly starting to realize all those convenience food are easy, but not so good for us! We know those canned soups are also full of preservatives and other items that aren’t so good for our health…

We want easy comfort meals, but we still want them healthy, am I right?

TAAA Daaa! This recipe fits the bill. It’s super easy and it tastes even better than the original recipe! And you get satisfaction knowing you’ve fed your family a healthy meal that everybody will love.

Healthy comfort meal, coming right up East Coast Culinary style.

  • Prep Time5 min


For the pork chops

  • 1 tbsp oil
  • 2 pounds pork chops, seasoned
  • 1 teaspoon paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 oz mushrooms, sliced
  • 5 cloves garlic, whole
  • 1 tbsp Dijon mustard
  • 2 tsp sunflower lecithin (optional - see note)
  • 1/4 tsp xanthan gum
  • 2 cups broth
  • 1/4 cup 35% cream
  • 1/2 cup sour cream.



Preheat oven to 350 degrees.
Season your chops with salt and pepper on both sides. We also use some garlic powder, as we like these good and garlicky.
Add oil to an oven safe skillet over medium-high heat.
Add the pork chops to the pan and sear for about 2-3 minutes on each side until browned on both sides. Transfer to a plate and set aside.
Add remaining ingredients— except broth, cream and sour cream— to the skillet, saute about 2 minutes.
Stir in broth, cream, sour cream.
Transfer pork chops back to the pan and spoon some of the liquid over the pork chops so they are moistened on all sides.
Transfer to oven. Bake for 60-75 minutes until cooked through and sauce is thickened, spooning liquid from the pan over the pork chops 2-3 times throughout.
Spoon mushroom sauce from the pan over the pork chops, garnish with additional pepper, parm, and fresh herbs.

We dry whisk the xanthan and sunflower lecithin together then whisk it into the wet ingredients.
Pork chops are tricky, either cook them til they reach exactly 145, or cook them for a long time low and slow to achieve tenderness. For super tender, turn your temp down to 275 and cook for longer!
Use bone in or boneless pork.
Sunflower lecithin is an emulsifier, that helps to stabilize mixtures and prevent different parts from separating. This recipe can be done without this item but it helps the sauce come together.
Lecithin itself is a type of fatty substance naturally found in the human body and some foods, like eggs and sunflower. (Soy lecithin should be a avoided )
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

2 thoughts on “Pork Chops with Mushroom Ragout”

  1. Thanks for sharing. It sounds wonderful. A recipe I must try for my husband. He has missed pork chops cooked in Cream of Mushroom Soup which I use to doctor with garlic, hot pepper flakes & brown silly. He hates mushrooms but didn’t mind the ream of Mushroom soup.

    Where do you buy Sunflower Lecithin?

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