4 pork chops
salt, pepper, and thyme, to season the pork chops
coconut oil, for the pan
10 ounces mushrooms, sliced
1/2 tablespoon minced garlic
salt and pepper, to taste
1/2 teaspoon oregano
2/3 cup chicken broth
2/3 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 sauté the onions and mushrooms for 3 minutes. Add minced garlic and sauté for another 2 minutes. Sprinkle with salt, pepper, and oregano; sauté 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 8 minutes. Uncover and simmer 5 more minutes. Pour in coconut milk, increase the heat to medium-high, bring to a boil, and simmer for 8 minutes; until the sauce thickens slightly.