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Ingredients

• Pork Chops
• 1 TBSP Coconut oil
• 2 TBSP Grass fed butter
• 1 white onion diced
• 2 cloves garlic
• 1 large container sliced mushrooms
• 1/4 cup chicken stock
• 1 can organic coconut milk
• sea salt and pepper to taste (a sprinkle of rosemary, or thyme, too, if you like)

Instructions

• Put a good bit of coconut oil in my pan and let it heat up.
• Sprinkle lots of almond flour, Cherry Wood Smoked Sea Salt, (from salttraders.com) and pepper on some thick-cut pork chops and browned them on both sides.
• Take them out of the pan and set them aside.
• At this point add to the pan:
• 1 TBSP of coconut oil (there was some still in there, along with the brown bits from the pork shops)
• 2 TBSP grass fed butter
• 1 white onion, diced
• 2 cloves garlic
• Cook this and loosen all the bits in the skillet all along.
• Next add:
• 1 large container sliced mushrooms
• 1/4 cup chicken stock
• 1 can organic coconut milk
• sea salt and pepper, to taste (a sprinkle of rosemary, or thyme, too, if you like)
• Turn this up and cook it until it thickened up some.
• Placed the pork chops back into the gravy and put a lid on it.
• Turn it down to low and let it simmer for 10-15 more minutes just to make sure those pork chops got nice and tender

Notes

https://giesecke.tk/index.php/paleo-pork-chops-with-mushroom-gravy/