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Ingredients:

4 pork chops

salt, pepper, and thyme, to season the pork chops

coconut oil, for the pan

1/2onion, sliced

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

 

Directions:

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.