You only need one skillet for these hearty pork chops with a mouthwatering dairy-free sauce made right in the pan!
Bone-in pork chops are key for making this savory dinner. Start by browning them in a hot pan with avocado oil. The browned bits make for a fantastic base for the rest of the dish.
After the pork chops are seared, set them aside. They’ll finish cooking in the sauce later, so they should be slightly underdone. Add coconut oil and sliced mushrooms to the pan, and sauté until lightly browned. Feel free to use any kind of mushrooms you like, or even a mix of your favorites!
Next, add sliced leeks and garlic. Be sure to just use the white and light green parts of the leek, as the dark green parts are harder to tenderize. Tip: save the dark green parts in the freezer for making a veggie stock later.
To make the sauce, add salt-free chicken broth and full-fat coconut milk to the skillet. Season with paprika and bring to a boil, before lowering the heat to a simmer. Add the pork chops back to the pan, cover it, and let all the flavors marry while the pork chops cook through, another 10-15 minutes.
Pair these creamy pork chops with a light salad for a balanced and healthy meal everyone will love!
