March 31, 2019
Is it summer yet? We had a SUPER nice Sunday, weather-wise & it has me craving more and more days of warm weather. This dish is one that reminds me of summer when I live off fresh veggies & try to pair as many simple veggies with a quick & simple protein.
This recipe is the epitome of a comfort meal, and served over mashed potatoes it is the ultimate! The day I took photos of this recipe will requested crispy potatoes. The reason I’m a fan of mashed is because this creamy, “buttery”, garlic sauce is heavenly as a gravy on mashed potatoes. And one thing to know about me: I consider gravy a food group. I’ll eat ANYTHING smothered in gravy
If you are looking for a super simple, comforting 30 minute meal that feels like a meal you would order on fancy date night. This is it. I promise you’ll be looking for more and more things to cover in this creamy sauce!
Whole30 Creamy Italian Skillet Pork Chops
Ingredients
- 1 1/2 lbs boneless pork chops, trimmed
- 4 tbsp ghee divided
- 1/3 C almond flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp italian seasoning, divided
- 1 shallot diced
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 1 C chicken stock
- 1/2 C cashew cream see notes
- 1/4 tsp salt
- 1/8 tsp pepper
- fresh thyme optional garnish
Instructions
- Dry mixture: In a large bowl, whisk together almond flour, garlic powder, onion powder, 1 tsp Italian seasoning. Season pork chops generously with salt and pepper. Then dredge them thoroughly in dry mixture. Heat 2 tablespoons gheein a large skillet over medium-high heat.
Once the pan is hot, add pork chops. Now sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high. But when cooking on the second side, reduce the heat to medium. After searing is done, remove pork from heat and transfer to a plate. If there is almond flour residue in the pan, carefully use a paper towel to wipe out the skillet.
Return skillet to heat and add an addition 2 tbps of ghee along with the shallot and minced garlic. Cook for 1-2 minutes on medium heat.Add the chicken stock & lemon using the liquid to deglaze the pan before adding in the cashew cream. Add salt, pepper & 1 tsp italian seasoning. Bring to a quick boil before reducing the heat to low.
Add the pork chops back to the pan, and allow to simmer for 2-3 minutes. Cooking times will vary depending on the thickness of your chops. Plate & drizzle some sauce over your pork & enjoy!
