• 2 tbsp avocado oil
  • 4 bone-in pork chops
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp coconut oil
  • 1 cup mushrooms, sliced
  • 3 leeks sliced into half rounds (light green and white parts only)
  • 4 cloves garlic, minced
  • ½ cup salt-free chicken broth
  • 1 cup full-fat coconut milk
  • 1 tsp paprika
  • 2 tbsp fresh parsley
  1. Heat large skillet over medium heat and add avocado oil.
  2. Season pork chops liberally on both sides with pepper and garlic powder.
  3. Brown chops well for about 3-5 minutes on each side. Remove from pan and set aside.
  4. Add coconut oil to the pan and turn up the heat to medium-low. Add sliced mushrooms and sauté for 3-5 minutes, until lightly browned. Add leeks and garlic and sauté another 2 minutes.
  5. Add broth, coconut milk and paprika. Bring to a boil and then reduce sauce to a simmer. Add the pork chops back into the sauce and cover with lid. Let simmer for 10-15 minutes, until pork chops are cooked through.
  6. Serve topped with fresh parsley.