Pork Chops with Mushroom & Leek Cream Sauce
Tender and juicy pork chops in a decadent dairy free & Whole30 mushroom leek cream sauce. A true comfort food meal made healthy!
Servings 4 servings
Calories 487kcal
Ingredients
- 2 Tbls Avocado Oil or oil of choice
- 4 Pork Chops Bone-in
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 Tbls Ghee
- 1 Cup Button Mushrooms cleaned & sliced
- 3 Leeks sliced, half rounds, only the light green and white part
- 3 Cloves Garlic minced
- 1/2 Cup Chicken Broth
- 1 Cup Coconut Milk full fat
- 1 tsp Paprika
- 2 Tbls Fresh Parsley
- 1 Tbls Tapioca Starch optional
Instructions
- Heat large skillet over medium/high heat and add avocado oil
- Season pork chops liberally on both sides with salt, pepper and garlic powder
- Once the pan is nice and hot, brown chops well on both sides for about 5 minutes a side and then remove from pan and set aside
- Carefully wipe the pan and add some ghee, turn the heat to medium and add in the sliced mushroomsSauté for 3-5 minutes, until nicely browed and then add in the leeks and garlic, sauté another 2 minutes
- Add in the broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmerAdd the pork chops back into the sauce and cover with lid. Let simmer for 10-15 minutes, until pork chops are cooked through (should be 145' internal temp)
- If the sauce is not thick enough, you can remove the pork chops and then add in a tapioca starch slurry. The slurry is made with 1 Tbls tapioca starch + 1 Tbls room temp water. Whisk it together and then add it to the simmering sauce. It should thicken fairly quickly.
- Taste the sauce for seasoning and add in more salt and pepper as needed
- Serve over mashed potatoes or cauliflower mash, top with fresh parsley
Notes
Nutrition
Calories: 487kcal | Carbohydrates: 17g | Protein: 33g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 781mg | Potassium: 916mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2018IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 5mg