Pork Chops with Onion Sauce

Pork chops can be dry, which is why I favor country-style pork chops that have more dark meat. This is a perfect recipe for a weeknight dinner--it's quick and flavorful. Serve over mashed potatoes and add a salad or some braised greens.



Pork Chops with Onion Sauce
Serves 6
Adapted from Quick and Easy Paleo Comfort Foods by Julie and Charles Mayfield

6 country-style pork chops
1/2 cup almond meal
2 Tblsp coconut flour
1 Tblsp garlic powder
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp smoke paprika
1/4 tsp ground black pepper
2 Tblsp coconut oil
1 large yellow onion, thinly sliced
1 cup chicken stock
1/2 cup unsweetened coconut milk

In a small rimmed pan (I use a loaf pan) combine the almond meal, coconut flour, garlic, salt and spices.  Dredge the chops in this mixture, shaking off the excess and transferring to a clean plate. Reserve the remaining flour mixture.

Heat the oil in a large heavy skillet over medium-high heat.  When the oil is hot add the chops and cook for 3-4 minutes per side until golden brown.  Remove chops to a clean plate and set aside.

Add the onions to the skillet and deglaze over medium heat.  Cook until the onions are well-browned, about 10 minutes.  Sprinkle the remaining flour mixture over the onions, add chicken stock and simmer for 5 minutes, stirring to combine.  Allow the sauce to thicken a bit, and then stir in the coconut milk.

Add the pork chops back to the skillet, spooning the onion sauce over them.  Simmer for 5-7 minutes until the pork is cooked through (internal temperature of 145 degrees).  Serve warm.