6 (6oz) bone-in pork chops (or chicken breasts, I used boneless pork chops….the thick ones from Costco).
1 tsp garlic salt
1 tsp pepper
2 Tbsp coconut oil
1 1/2 cups organic chicken broth
2 Tbsp arrowroot (or tapioca starch)
3 Tbsp Dijon Mustard (or brown mustard)
3 Tbsp coconut milk
2 tsp dried oregano
Sprinkle pork chops with garlic salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops, and cook 4 minutes per side or until done. (Since I used thick chops, I browned all sides and put in oven at 400F until done). Remove from the skillet and keep warm. Whisk together chicken broth and arrowroot; add to skillet. Bring to a boil, and cook 4 minutes or until thickened, stirring constantly. Whisk in mustard and remaining ingredients. Cook 4 to 5 minutes or until sauce is thickened. Serve sauce over pork shops.
Pictured Side Dish: Pan-Steamed Asparagus with Mushrooms
You can get this recipe and many other Paleo friendly recipes from emeals! Other plan options are also available.