Paleo Succulent Pork Chops with Creamy Herb Sauce
Discover the irresistible flavor of Paleo Succulent Pork Chops with Creamy Herb Sauce, a hearty and wholesome dish perfect for dinner. These tender, bone-in pork chops are seasoned with a savory blend of sea salt, black pepper, garlic powder, and onion powder, then seared to golden perfection in olive oil. The star of the recipe lies in the velvety, dairy-free herb sauce made with coconut cream, chicken broth, fresh parsley, thyme, and a touch of garlic, thickened effortlessly with arrowroot powder for a luscious finish. This paleo-friendly masterpiece is cooked to juicy tenderness and spooned with creamy herb goodness, making it a deliciously satisfying main course ready in under an hour. Whether you're craving a comforting weeknight meal or a paleo dish to impress guests, serve these pork chops with a vibrant side of vegetables or cauli-rice for an unforgettable dining experience!
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Recipe Information
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
Instructions
Preheat a large skillet over medium-high heat and add olive oil.
Season pork chops on both sides with sea salt, black pepper, garlic powder, and onion powder.
Sear the pork chops in the skillet for 4-5 minutes on each side until golden brown. Remove and set aside.
Lower heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
Stir in coconut cream, chopped parsley, and thyme, and let the mixture simmer for 2-3 minutes.
In a small bowl, mix arrowroot powder with water to create a slurry. Stir this into the sauce to thicken it slightly.
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).
Remove from heat, garnish with extra parsley, and serve warm.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 124.0 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3026 mg | 64% | |
*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.
