Paleo Succulent Pork Chops with Creamy Herb Sauce
Transform dinner into a gourmet paleo experience with these Succulent Pork Chops with Creamy Herb Sauce! Featuring tender, bone-in pork chops seared to perfection and smothered in a velvety sauce made from coconut cream, chicken broth, and aromatic fresh herbs like parsley and thyme, this recipe delivers a rich, flavorful dish that’s entirely dairy-free and gluten-free. A touch of garlic and a hint of warming spices elevate the profile of this wholesome main course, while a simple arrowroot slurry thickens the sauce to a luscious consistency. Ready in just 40 minutes, these pork chops are perfect for busy weeknights yet elegant enough for entertaining. Serve them alongside roasted vegetables or cauliflower mash for a complete paleo-approved meal that’s as satisfying as it is nourishing.
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Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoons onion powder
- 1 cup coconut cream
- 0.5 cups chicken broth
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh thyme (chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon arrowroot powder
- 2 teaspoons water
Directions
Step 1
Preheat a large skillet over medium-high heat and add olive oil.
Step 2
Season pork chops on both sides with sea salt, black pepper, garlic powder, and onion powder.
Step 3
Sear the pork chops in the skillet for 4-5 minutes on each side until golden brown. Remove and set aside.
Step 4
Lower heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Step 5
Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
Step 6
Stir in coconut cream, chopped parsley, and thyme, and let the mixture simmer for 2-3 minutes.
Step 7
In a small bowl, mix arrowroot powder with water to create a slurry. Stir this into the sauce to thicken it slightly.
Step 8
Return the pork chops to the skillet and spoon the sauce over them. Cover and simmer for 10-12 minutes or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Step 9
Remove from heat, garnish with extra parsley, and serve warm.
Nutrition Facts
| Serving size | (1228.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3007.5 |
| Total Fat 179.3g | 0% |
| Saturated Fat 81.6g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 544mg | 0% |
| Sodium 3172.2mg | 0% |
| Total Carbohydrate 138.0g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 124.0g | |
| Protein 198.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 158.4mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 3025.6mg | 0% |
Source of Calories