Fagan Eats Paleo Recipe: Paleo Pork Chops with Mustard Cream Sauce

Who wants a yummy weeknight meal recipe?  Anyone?  Anyone?  Well, look no further...

I've been tweaking this recipe for so long, it's origins are becoming fuzzy.  But I actually think it was inspired by a dish I saw on Masterchef.  I just can't get enough of cooking shows.  Really.  I was relaxing one evening checking out Masterchef, and one of my favorite Masterchef contestants, Katrina, made a pork dish with a mustard sauce. And a light bulb went on.  

It took me several iterations to get this right.  Cooking pork chops isn't necessarily the easiest thing to do.  You gotta be careful not to overcook these things.  And that can be easy to do. But once you get the hang of it, it's the perfect weeknight meal.  Give it a go.

I hope you all enjoy!  --J  Oh and P.S. Tomorrow's Thanksgiving--Watch for a Paleo-ish Thanksgiving Post, coming soon!
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Paleo Pork Chops with Mustard Cream Sauce

by Jamie Miller

PRINT    EMAIL    TEXT   PREP: 5 MINUTES COOK: 15 MINUTES Keywords: saute entree sauce ancestral gluten-free nut-free paleo primal soy-free Pork chops pork cutlets pork coconut milk

This is a recipe for Paleo Pork Chops with Mustard Cream Sauce.

Ingredients For the Pork Chops 4 to 5 center cut pork chops/pork cutlets (about 1 pound) salt pepper garlic powder 1 tablespoon of extra virgin olive oil For the Sauce 1/4 of a medium-sized onion, chopped finely 2 tablespoons extra virgin olive oil 1/2 cup of chicken broth 1/3 cup of organic dijon mustard 2 tablespoons of full fat coconut milk juice of 1 lemon parsley for garnish

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Instructions

For the Pork Chops

• Heat skillet over medium high heat.
• While skillet is heating, pat pork chops dry and sprinkle with salt, pepper, and garlic powder on both sides.
• Place olive oil in skillet, and when the oil is hot put pork chops in the skillet.
• Cook for 2 to 3 minutes per side, until cooked through. Place on plate when done cooking all the chops, and let rest. Cover with foil.

For the Sauce

• Turn the heat down to medium and add the olive oil.
• When the oil is heated, add the onion and saute for a couple minutes until it begins to soften.
• Whisk in chicken stock, mustard, and coconut milk, and bring to a boil.
• Whisk in the lemon juice and remove from the heat.
• Spoon over the pork chops and garnish with parsley.