Whole30 Succulent Pork Chops with Creamy Herb Sauce
Elevate your Whole30 dining experience with these succulent pork chops cooked to golden perfection and smothered in a rich, creamy herb sauce. This recipe combines tender, bone-in pork chops seared in olive oil and ghee for a flavorful crust, then simmered gently in a luscious blend of full-fat coconut milk, chicken broth, and a touch of Dijon mustard. Fresh parsley, thyme, and garlic infuse the sauce with aromatic layers, while a touch of arrowroot ensures the perfect velvety texture. Ready in just 35 minutes, this dish is as wholesome as it is indulgent, perfectly aligning with Whole30 requirements and bursting with savory goodness. Serve these pork chops adorned with the creamy herb sauce and a garnish of fresh parsley for an impressive, restaurant-quality meal that’s perfect for busy weeknights or a special dinner occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Ghee
- 3 cloves Garlic cloves, minced
- 1 cup Coconut milk (full-fat, canned)
- 0.5 cup Chicken broth (Whole30-compliant)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Dijon mustard (Whole30-compliant)
- 1 teaspoon Arrowroot powder
- 1 tablespoon Water
Instructions
Pat the pork chops dry with a paper towel and season both sides generously with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the pork chops for 3-4 minutes on each side, until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, lower the heat to medium and add the ghee. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
Add the fresh parsley, thyme, and Dijon mustard to the sauce. Stir well to incorporate.
In a small bowl, mix the arrowroot powder with water to create a slurry. Slowly pour the slurry into the sauce, stirring constantly, until the sauce thickens slightly.
Return the pork chops to the skillet, nestling them into the sauce. Spoon some sauce over the chops.
Cover the skillet with a lid and simmer on low heat for 10-12 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Serve the pork chops hot, drizzled with the creamy herb sauce. Garnish with more fresh parsley if desired.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 113.1 g | 565% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.2 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3325 mg | 71% | |
*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.
