Inspired by a recipe on Paleo Gluten-Free Guy, this one pan mustard pork chops with peas recipe is full of flavor. I love using coconut milk in most of my soup recipes, but this is one of the first times I have used it to make a Dijon sauce. (It’s delicious and sparked a few more recipe ideas).
While I used a can of peas, you can use a side of your choosing. It would go really well with asparagus (yet another incident of discovering we were out of this ingredient as I was cooking) but feel free to add whichever healthy side you desire.
You will notice that this recipe calls for coconut cream*. I have seen numerous way of acquiring this. One of which, is to refrigerate a 15 oz can of full-fat coconut milk for at least 24 hours. You would then turn the can over, open and pour off the coconut water (save for smoothies, popsicles or another recipe if desired). Then, scoop 1/4 of the thick cream out of the can for the recipe. However, if you forget to do this, or are in a time crunch, don’t fret. While making other recipes, I have noticed that the coconut milk is usually already separated at the moment of purchase. As long as the can isn’t vigorously shaken, the contents usually stay separated.
*If you are not sensitive to dairy or have no dietary preferences, you may also replace the coconut cream with heavy cream, half and half or whole milk.
One Pan Mustard Pork Chops
Ingredients
1/2 cup Sodium Reduced Chicken Broth
1/4 cup Coconut Cream *(See Note Above)
3 Tbsps Dijon, Whole Grain or Spicy Brown Mustard
1/2 tsp Garlic Powder
2 tsps Lemon Juice
4-6 Boneless Pork Chops
3/4 tsp Dried Thyme
3/4 tsp Dried Rosemary
3 Tsps Avocado Oil, divided
1/2 Yellow Onion
1-2 cans Peas, drained or 2 cups Frozen Peas
2 Tbsps Fresh Parsley, chopped
Instructions
Whisk chicken broth, coconut cream, mustard, lemon juice, 3/4 tsp. salt and 1/2 tsp. each black pepper and garlic powder.
Pat the pork chops dry and trim any excess fat running along the side, if desired. Sprinkle both sides with salt, pepper, thyme and rosemary.
Heat 2 tbsps oil in a 12″ skillet over medium-high heat. Add the chops and let cook without moving for 3-4 minutes. Flip and let cook for another 3-4 minutes. Remove to a plate.
While the chops are cooking, peel onion and slice it into thin half moons. If using asparagus, trim off the bottom 1½” of each asparagus stalk and discard the ends. Chop the asparagus into 1½” lengths.
Once the chops are out of the pan, add one more tablespoon oil to the pan. Add the onions and a pinch of salt; sauté until beginning to brown and become soft, about 3-4 minutes. Add the side of your choosing and sauté everything for another 5 minutes.
Add the coconut cream and scrape up and brown bits on the bottom of the pan using a utensil that is appropriate for your type of pan. For example, if using a nonstick skillet, use a silicone, wooden or plastic spatula or whisk. Let the sauce come to a simmer and warm through, about 2-3 minutes. Stir in 1 tablespoon of the parsley (optional).
Add the chops back to the pan and any accumulated juices they leave behind on the plate. Turn the chops completely over at least once to coat in the sauce. Once the chops have warmed through and reach 145°, sprinkle with the rest of the parsley and serve.