Dairy-Free Succulent Pork Chops with Creamy Herb Sauce
Elevate your dinner game with these Dairy-Free Succulent Pork Chops with Creamy Herb Sauce—a recipe designed to impress while catering to dietary preferences. Perfectly seasoned bone-in or boneless pork chops are seared to golden perfection, then simmered in a luscious, dairy-free sauce made from unsweetened coconut cream, Dijon mustard, and tangy lemon juice. Infused with fresh parsley, thyme, and aromatic garlic, this creamy herb sauce is rich, flavorful, and indulgent without the dairy. Ready in just 35 minutes, this easy yet elegant dish is ideal for weeknight dinners or special occasions. Serve these juicy pork chops with your favorite vegetable side or fluffy rice to soak up all the velvety sauce. Perfect for gluten-free and dairy-free diets, this recipe strikes a balance between simplicity and gourmet flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pork chops (bone-in or boneless, about 1 inch thick)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup unsweetened coconut cream
- 0.5 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic (minced)
Instructions
Rub the pork chops on both sides with olive oil, salt, black pepper, garlic powder, and onion powder. Set aside for at least 5 minutes to allow the flavors to penetrate the meat.
Heat a large skillet over medium-high heat. Once hot, add a small drizzle of olive oil and sear the pork chops for 4-5 minutes on each side or until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
Whisk in the coconut cream, Dijon mustard, and lemon juice until smooth. Continue cooking for 2-3 minutes, stirring frequently.
Add the chopped parsley and thyme to the sauce. Stir well to incorporate the herbs evenly.
Return the pork chops to the skillet, nestling them into the sauce. Spoon some sauce over the top of the chops.
Cover the skillet and let the pork chops cook in the sauce for 8-10 minutes, or until they reach an internal temperature of 145°F (63°C).
Remove the skillet from heat, let the pork chops rest for 2-3 minutes, and then serve hot with the creamy herb sauce spooned generously over the top.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.1 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
