Pork Chops with Creamy Rosemary Mushrooms

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 large boneless pork chops
  • 1 tablespoon coconut oil melted
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 cups sliced wild mushrooms or use button mushrooms
  • 1 tablespoon chopped fresh rosemary
  • 6 cups baby kale
  • 1/2 cup full fat coconut milk
  • 1 large lemon juiced
  • 1 medium leek chopped


  • Heat grill to medium high heat.
  • Brush the pork chops with the melted coconut oil and season with salt and pepper and smashed garlic to taste.
  • Place the pork chops on the grill and cook for 5 to 7 minutes per side, or until cooked through and tender. Slice and set aside.
  • In a large skillet, heat the oil over medium-high heat. Cook the remaining ingredients until tender and top with the sliced pork.
  • Serve hot.


Serving Suggestion: Coleslaw (Shredded cabbage and carrot with salt and pepper to taste, lime juice and extra virgin olive oil. Also, a bit of stevia can be added for sweetness.)
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