Gluten-Free, Dairy-Free, Whole 30, & Paleo!
Ingredients:
- 4 large pork chops
- 2 tsp olive oil
- 3 tablespoon ghee, divided
- 1 tablespoon garlic, minced
- 1 can chicken broth* 14.5 oz
- 1 tablespoon paleo ranch seasoning mix *
- 1 cup coconut cream
- Salt and pepper, to taste
- 3-4 tsp arrowroot starch
Paleo Ranch Seasoning
1 tsp salt
1 tsp pepper
2 tbs parsley flakes
1 tbs celery salt
1 tbs garlic powder
1 tbs onion powder
1 tbs dill weed
1 tbs dried chives (optional—I didn’t have any this time and it tasted fine without it)
Directions:
Season pork chops generously with salt and pepper.
Heat large, oven safe pan over medium heat and melt 2 TBS ghee then drizzle olive oil.
Add pork chops and cook 2-3 min each side.
When cooked, transfer to a plate and cover to keep warm.
Add 1 TBS ghee to pan, melt, and then add minced garlic. Cook for 1 min until fragrant.
Add in chicken stock, 1 TBS ranch seasoning, and coconut cream. Stir and bring to a simmer.
Mix in 2 tsp arrowroot starch with 1 TBS of cold water then stir into stock/cream mixture. Let simmer 2 min.
If you want to thicken sauce more, add additional tsp + water mixture at a time and continuously stir until desired sauce thickness.
Once sauce is at desired thickness, add pork chops back into pan and simmer 3-5 min.
If pork chops are not reaching cooked temperature quickly, (145 F or above) you can add the pan to a preheated 425 F oven and cook 5-8 min.
Serve with cauliflower rice (paleo/whole 30), regular rice (not paleo/not whole 30), and veggies.
Enjoy!
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