Creamy Tuscan Pork Chops
Pork chops are a staple item for any busy, healthy family. That's why we're always looking for new quick and easy recipes and this one from Hayley Lucero does not disappoint! You can get it on the table in about a half-hour, it tastes great and is Whole30 and Paleo friendly so you know it's healthy!
4 organic boneless pork chops
1 can coconut milk
1 Tbsp. olive oil
1 1/2 Tbsp. garlic (minced)
1/2 white onion (diced)
1 cup grape tomatoes (halved)
1 cup spinach
1 jar artichokes (chopped)
1 cup mushrooms (sliced)
1 Tbsp. Italian seasoning
1/4 tsp. red pepper flakes
Salt and pepper (to taste)
Heat a pan with olive oil to medium-high heat and pat dry the pork chops
Season the pork chops on both sides with salt and pepper. When the pan is hot, place the pork chops in the pan.
Brown one side of the pork chops for 3 minutes then flip and brown the other side for 3 minutes. Then remove the pork chops from the pan.
In the same pan, sauté the onion and garlic for 4 minutes. Then add the mushrooms and cook them down for another 2-3 minutes.
Add coconut milk, artichokes Italian seasoning, red pepper flakes, salt and pepper to the pan. Simmer this sauce for about 5 minutes, until it is a rolling bubble.
At this point add back the pork chops in and reduce heat to medium. Also add the tomatoes and spinach to the sauce. Continue to flip the pork chops every couple of minutes so they evenly cook on both sides. Do this for another 10 minutes- or until your pork chops reach 145°F.
Serve the pork chops and smother them in the sauce. Enjoy!
Hayley is a Whole30 Certified Coach who is a Colorado native. She has a bachelor’s degree in Human Nutrition and a Masters in Health Promotion. She believes food is medicine and as a full time health coach, she loves helping people change their lifestyle to feel their best. When she is not working, you can find her doing all the “Colorado things”: skiing, snowboarding, hiking, working out or hanging with her new puppy.