This one-pan dish is the perfect low-carb pork chop meal for the entire family. Caramelized onions and chopped mushrooms give such a delicious flavor to the cauliflower rice and blend perfectly with the tender pork chops.
Preheat the oven to 425° F. Heat the avocado oil over high heat in a 12" oven-safe skillet or dutch oven (I highly recommend cast iron!)
1 tablespoon Avocado Oil
While the oil is heating, combine the garlic powder, onion powder, and paprika in a small bowl. Season both sides of the pork chops with salt and pepper and the seasoning mixture, reserving 1 teaspoon of the seasoning for later.
1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, Salt and Pepper, 6 Boneless Pork Chops
Add the seasoned pork chops to the hot skillet and cook for 2-3 minutes on each side or until they are browned.
6 Boneless Pork Chops
Remove the pork chops from the pan and set them aside. Reduce the heat to medium-low.
Add the butter and sliced onions to the same pan. Stir and gently scrape the bottom of the pan to release any stuck-on bits from the pork chops.
4 tablespoon Butter, ½ Yellow Onion
Cook the onions until they are soft and transparent, then add the garlic and mushrooms. Stir to combine and then continue cooking until the mushrooms are soft and tender.
3 cloves Garlic, 8 oz Baby Bella Mushrooms
Add the beef stock concentrate, remaining seasoning from step 2, and the cauliflower rice. Stir to combine, carefully breaking up any clumps in the cauliflower rice as it cooks.
Once the cauliflower rice is completely thawed and well combined with the onions and mushrooms, remove from the heat.
Place the pork chops back in the pan, sitting them on top of the cauliflower rice.
Bake in the preheated oven for 20 minutes or until the pork chops reach an internal temperature of 145° F. Remove from the oven and let sit for 5 minutes before serving.