This is a meal that we frequently made in our home; PP (that’s Pre-Paleo time). We recently visited the Fayetteville Farmers Market and found some awesome pork from a local farm and it just so happened to be on sale. We loaded up on some bone-in chops and all I could think was how good it would be cooked with my usual cream sauce…but heavy cream wasn’t going to happen. We had already indulged enough on our trip and needed to get back at it.
I came up with this Paleo/Whole30 version that was so good we didn’t miss the old way at all.
This can be made with bone-in or boneless chops.
- 4 bone-in or boneless pork chops
- 1 TBSP Olive oil
- 1 tsp ghee
- 1 can Coconut cream (reserve liquid – see note below)
- 2 TBSP Minced onion or shallot
- 2 cloves garlic, minced
- 2 tsp Tarragon
- 2 TBSP Dijon mustard
- Salt & Pepper, to taste
- Heat a large skillet with olive oil on medium high heat. Depending on the size of your pork chops, you may need to split it into 2 skillets. Salt & pepper the pork and place in skillet.
- Cook pork about 4-5 minutes per side. If you have thick chops, you may want to finish in a 425 degree oven for about 5 minutes. Set pork aside.
- Prepare sauce in the same pan that you cooked the pork in. Add ghee to skillet over medium heat. Add onions and saute for about 2 minutes. Add garlic and sauté another minute.
- Add coconut cream*, mustard, tarragon, salt and pepper.
- Simmer until thickened. If too thick add additional liquid from coconut milk or some broth.
- Serve mustard cream sauce over pork along with any juices that have settled from resting pork.
I love this sauce on vegetables too!
*Use a full fat unsweetened coconut milk in a can. Do not shake the can and scoop the hardened cream out of the top. Reserve the liquid for another use.