Pork is one of those meats that always seems to be on sale. Moderately priced to begin with, you can find real bargains on pork chops; it’s also relatively easy to find a package of just two, making it perfect for those who are cooking for a couple.
This recipe uses canned coconut milk to create a rich, hearty sauce without thickeners like flour and without dairy. Leftover coconut milk can be stored in your refrigerator and used for a variety of purposes. Try it in your coffee, or in a smoothie. Curries, creamy soups, and sauces can also benefit from the addition of a little coconut milk!
I sauteed some fresh green beans to accompany this, but you may consider serving mashed potatoes to soak up some of the delicious gravy.
Pork Chops in Mushroom Onion Gravy
- 2 boneless pork loin chops, about 1/2″ thick
- 2 tsp. coconut oil, divided
- 1/2 small onion, sliced
- 4 oz. white button mushrooms, sliced
- 1/2 c. vegetable stock
- 1/2 c. coconut milk
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- salt & pepper
- Heat 1 tsp. of coconut oil in a large, non-stick skillet over medium-high heat.
- Season the pork chops on both sides with salt and pepper, and add to the hot skillet. Cook for about 3 minutes per side, or until golden. Remove chops from pan and cover with foil to keep warm.
- Add the remaining teaspoon of coconut oil to the skillet. When melted, add onions and mushrooms and saute until both are soft.
- Add vegetable stock and coconut milk to skillet, along with oregano and thyme. Stir well, and allow liquid to come to a boil. Reduce heat to medium-low and simmer until sauce has reduced by half. The sauce should be thick enough to coat the back of a spoon.
- Pour sauce over chops and serve.