Paleo Pork Chops with Mushroom Gravy
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March 9, 2018
Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Notes
feedinggersasser.blogspot.jp/2013/04/paleo-pork-chops-with-mushroom-gravy.html?m=1
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
