INGREDIENTS

• 2 Tbsp avocado oil or oil of choice

• 2 Pork Chops Bone-in

• 1 tsp Salt

• 1/2 tsp Black Pepper

• 1 tsp Garlic Powder

• 1 Tbsp Ghee

• 1 Cup Shimeji Mushrooms cleaned & sliced

• 2-3 Leeks sliced, half rounds, only the light green and white part

• 3 Cloves Garlic minced

• 1/2 Cup Chicken Broth

• 1 Cup Coconut Milk full fat

• 1 tsp Paprika

INSTRUCTIONS

• Heat large skillet over medium/high heat and add avocado oil.

• Season pork chops liberally on both sides with salt, pepper and garlic powder.

• Once the pan is nice and hot, brown chops well on both sides for about 5 minutes a side and then remove from pan and set aside.

• Carefully wipe the pan and add some ghee, turn the heat to medium and add in the sliced mushrooms.

• Sauté for 3-5 minutes, until nicely browed and then add in the leeks and garlic, sauté another 2 minutes.

• Add in the 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 (should be 145' internal temp).

• Taste the sauce for seasoning and add in more salt and pepper as needed.

• Optional serve over mashed potatoes or cauliflower mash, top with fresh parsley.

By Sara Kadlec from thebetteredblondie.com