Those of you who have been following me for a while know that quick, tasty weeknight meals are totally my jam. If you need another 30 minute meal to add to your repertoire, I have got you covered. This meal is not only delicious, but it is also Whole30 compliant. #winning Let’s get cooking.
Servings: 4 · Prep time: 10 min · Cook time: 20 min · Ready in: 30 min · Skill level: Intermediate
Ingredients
- 4 porkchops, bone-in
- 3 tablespoons of Goya Adobo
- 1 tablespoon of paprika
- 1 teaspoon of black pepper
- 1 tablespoon of garlic powder
- 2 tablespoon of extra virgin olive oil
- 4 cloves of garlic
- 1 cup of sliced, organic, white mushrooms
- 3/4 cup of unsweetened, organic, canned coconut milk
- 8 basil leaves
Method
Place the pork chops into a large bowl and season them with the Adobo, paprika, black pepper, and garlic powder.
Use your hands to rub the seasoning onto both sides of each pork chop and set the pork chops aside.
Heat an indoor grilling pan to a medium heat and add in the olive oil.
Grill each pork chop for about 4-5 minutes per side or until the juices run clear.
Remove the pork chop from the pan, plate them and set them aside.
Pour the content of the grilling pan into a medium sized skillet and het the skillet to a medium heat.
While the skillet is heating up, dice the cloves of garlic and coarsely chop the basil leaves.
Add the diced garlic into the skillet and allow the garlic to brown. This should take about 2 minutes.
Add the mushrooms into the skillet and allow them to brown for about 3 minutes before turning them. If you move the mushrooms too soon, you will lose your ability to get a nice crispy texture on the mushrooms.
Once you have turned the mushrooms, stir in the coconut milk and chopped basil.
Allow the sauce to simmer for about 2-3 minutes; stir occasionally.
Place each pork chop onto a serving plate and spoon the mushroom sauce over each pork chop.
Serve with kale salad or steamed vegetables and enjoy.
