Want a new meal that takes just 20 minutes to make? Try this recipe below!
Serving size = 1 pork chop. You can also substitute pork chop with chicken breast fillets. Ingredients:
1 tbsp coconut oil or avocado oil
4 pork loin chops (bone-in), trimmed or 1 lb (boneless)
salt and black pepper to taste
4 cloves of garlic, minced
1/2 red onions, chopped
1 cup chicken broth
1/2 tsp red pepper flakes
1 tbsp coconut aminos
1 tbsp Dijon mustard
10 oz sliced cremini mushrooms
1/2 tbsp cornstarch
2 tbsp chopped, fresh parsley
Heat oil in a large frying pan over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes per side or until internal temperature is 160F. Remove the pork chops and put on a plate.
In the same pan, add garlic and onions, stir for about 1-2 minutes. Add the stock to pan, add in mustard, coconut aminos and red pepper flakes. Stir until well mixed.
Add mushrooms, season with fresh pepper and cook for about 3 minutes, or until mushrooms are soft.
In a small bowl, add 1 tbsp of water to cornstarch, mix until well blended and then add to mushrooms in pan. Stir until sauce thickens (about 30 seconds).
Put the chops back into pan, cover with mushroom sauce and top with parsley.
Serve with side of steamed quinoa or rice and some steamed veggies of choice.