In a large skillet over over medium heat, heat coconut oil.
To the skillet, add the onion, garlic, mushrooms and thyme.
Cook for 5 minutes then add the cream and salt and
pepper to taste.
To the skillet, add the pork chops and bring sauce to a boil. Cover skillet and reduce heat to low.
Cook for 25 minutes, until pork is no longer pink in the center. Serve pork warm with sauce over the top.
Notes
SERVING SUGGESTION: Steamed green beans and faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture). GLUTEN FREE: No changes necessary.NUTRITION: 417 Calories; 34g Fat (72.5% calories from fat); 23g Protein; 6g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 Fat.