• 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


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.