- 6 organic pork chops
- salt, pepper, and thyme, to season the pork chops
- coconut oil, for the pan
- 1 large onion, sliced
- 10 ounces mushrooms, sliced
- 1/2 tablespoon minced garlic
- salt and pepper, to taste
- 1 teaspoon oregano
- 1 cup chicken broth
- 1 cup coconut milk
Preparation
Season both sides of the pork chops with salt, pepper, and thyme.. Over medium-high heat, melt a dollop of coconut oil and fry the pork chops 5 minutes per side. Remove from pan and cover to keep warm.
Add more coconut oil to the pan, if necessary, and saute the onions and mushrooms. Saute for 3 minutes. Add minced garlic and saute for another 2 minutes. Sprinkle with salt, pepper, and oregano; saute for one more minute.
Pour in chicken broth. Bring to a boil, reduce heat to medium-low, and put pork chops back into the back. Simmer, covered, for 10 minutes. Uncover and simmer 5 more minutes. Pour in coconut milk, increase the heat to medium-high, bring to a boil, and simmer for 10 minutes; until the sauce thickens slightly.
