1teaspoonsea salt and freshly ground black pepperto taste
1/2teaspoongarlic powder
3tablespoonsolive oildivided
1poundmushrooms
2clovesgarlicminced
1/4cuplow sodium chicken stock
1/2cupcanned unsweetened coconut milk
Instructions
Rub pork chops with the next 5 ingredients on both sides. Let sit for 30 minutes.
Heat 2 tablespoons of olive oil in a large frying pan on medium-high heat.
Set pork chops in pan and cook on each side 4 minutes until golden brown. Cover pan with tight fitting lid and turn off heat. Let sit for 5 minutes.
Sauté mushrooms in a small skillet on medium heat and add the garlic. When mushrooms begin to wilt, add the chicken stock. Cook 2 minutes and add coconut milk. Turn heat to simmer and let cook until reduced by half.
Place pork chops on a platter and pour over sauce to serve.
Notes
SERVING SUGGESTION: Serve Curried Cauli-Rice on the side (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; add curry powder, salt and pepper to taste and fluff with a fork). Add French-cut green beans sautéed in a little ghee or coconut oil and tossed with slivered almonds.NUTRITION: 414 Calories; 32g Fat (69.2% calories from fat); 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat.