Seriously, whose Mom didn’t rely on the old Campbell’s Cream of Mushroom tossed over some pork chops? (Well, I guess mine preferred chicken breast) When I first moved in with Ross it became a standby of ours, too…perfect after a long day when you’d rather jump off a tall building than slave over dinner.
It’s been on my list of meals I’d wanted to re-create for a while, but unfortunately it’s like a lot of Paleo-ified versions of classic comfort foods because we have to take a meal that’s mostly appealing because it’s so easy and make it…well, not easy at all. I mean, I had make my own soup, then dump it on the chops rather than just crack open a can of something pre-made. Oh, well…can’t win ’em all.
Either way, this was pretty damn good if I should say so myself.
2-4 Large Pork Chops
2 T Olive Oil
2 c Fresh Mushrooms, sliced
1 can Coconut Milk
1/2 t Rosemary
1/4 t Thyme
2 Cloves Garlic, minced
1 T Arrowroot Powder
Season chops with salt and pepper. Over medium-high heat, brown pork chops in olive oil (don’t cook all the way through). Remove, cover with foil, and set aside.
Sautee garlic, onion, and mushrooms in pork drippings until mushrooms are soft. Add coconut milk and reduce heat to medium. Whisk in arrowroot powder. Stir occasionally, making sure the sauce does not boil over, until thickened slightly.
Add pork chops back into sauce, reduce heat to medium-low. Cover and simmer for 30-40 minutes.
She liked it, too 🙂