Recipe Instructions:
4 (1-inch-thick) boneless pork chops
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 cloves garlic
1 tablespoon finely chopped fresh rosemary leaves
8 ounces cremini mushrooms
2 tablespoons extra-virgin olive oil
1 cup unsweetened full-fat Whole30-compliant coconut milk, such as Thai Kitchen
NSTRUCTIONS
Season 4 boneless pork chops with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Finely chop 2 cloves garlic and 1 tablespoon fresh rosemary leaves and place in a small bowl. Thinly slice 8 ounces cremini mushrooms.
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops, working in batches if needed, and sear until golden brown, 3 to 4 minutes per side. Transfer to a plate.
Add the mushrooms and remaining 1/2 teaspoon kosher salt and sauté until browned, about 6 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute. Whisk in 1 cup coconut milk, and return the pork and any accumulated juices to the pan. Bring to a simmer and cook until the pork chops reach an internal temperature of 145°F, 3 to 5 minutes
