50 Min

• 2 Pork Chops
• 1 Tbsp Ghee or Butter
• 2 Tbsp Cooking Oil
• 8 oz Cremini Mushrooms, cleaned & sliced
• 1 bunch Leeks, sliced into half rounds, only light green and white part
• 2 cloves Garlic minced
• ½ cup Chicken Broth
• 1 cup Coconut Milk
• 1 tsp Paprika
• 2 Tbsp Chopped Fresh Parsley (optional)
• Sea Salt & Black Pepper

Heat oil in large skillet over medium/high heat. Season pork chops liberally on both sides with sea salt and pepper. Once pan is nice and hot, brown chops well on both sides, 5 minutes a side; then remove from pan and set aside

Add ghee or butter to pan, turn heat to medium and add sliced mushrooms. 

Sauté 3-5 minutes, until nicely browned, then add leeks and garlic and sauté another 2 minutes.

Add broth, coconut milk, and paprika. Bring to boil and then reduce sauce to simmer. 

Add chops back into sauce and cover with lid. Simmer 10-15 minutes until pork is cooked through (Internal temp should be 145º).

Taste sauce for seasoning and add more sea salt and pepper, as needed. Sprinkle with chopped fresh parsley; and serve.