Mushroom Smothered Pork Chops – Are You KIDDING Me?!?!

One of the things I’ve missed since going Paleo is Mushroom Soup! You can make so many things awesome with a great Mushroom Soup. So I really wanted to make Pork Chops (the really thick yummy kind) awesome with some kind of mushroom soup.  I scoured the internet drooling over so many recipes until I found this one from Fast Paleo. It was so easy and it tasted amazing!! My family said that this one is definitely going in “THE BOOK” of fabulous food! I altered the original recipe a bit, because I don’t know how to follow a recipe…. sorry 🙂


Ingredients:

  • 4 thick pork chopsIMG_7639
  • salt, pepper, thyme and rosemary to season chops
  • coconut oil
  • 1 large onion, sliced
  • 1 lb mushrooms, sliced
  • 3 T minced garlic
  • 1 T oregano
  • 1 C chicken broth
  • 1 C coconut milk (if you are using canned, I recommend mixing the whole can up really well, then pouring out 1 C for this meal)

Directions

  1. Season the chops with Salt, Pepper, Thyme and Rosemary – I put on a pretty good coating.
  2. Medium / High heat, melt coconut oil and fry the pork chops 5 minutes on each side. Remove from pan.
  3. Saute onions and mushrooms for 5 minutes, add garlic and saute for another 3 minutes, add oregano and saute until most liquid is gone.IMG_7642
  4. Add chicken broth and bring to a boil.  Reduce heat to low / medium and add pork chops back in the pan. Simmer, covered, for 10 minutes. Uncover and simmer for another 5 minutes.
  5. Pour in coconut milk, turn the heat back up to medium / high, bring to a boil then simmer for 10-15 minutes until sauce is reduced by a third to half.

I had a side salad with this for myself (I’m the only one who is Paleo) and my family had some pasta and a salad.

IMG_7646


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 329
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 16 g 81 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 57 mg 19 %
Sodium 279 mg 12 %
Potassium 747 mg 21 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 2 g 7 %
Sugars 4 g
Protein 24 g 47 %
Vitamin A 0 %
Vitamin C 13 %
Calcium 5 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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MMM! Fajitas are BANGIN’ (Paleo and Vegitarian)

My family has always loved Veggie Fajitas.  I miss having the tortilla with it, I REALLY miss it! So I scoured the internet to find a Paleo Wrap recipe.  I found one that looked promising at Stupid Easy Paleo and I was excited to try it for dinner.  I will admit, these wraps did taste much more like a crepe rather than a tortilla, but it DID do the job!  The original recipe makes 10 wraps, I halved it and was able to make 4 wraps.  I used a 10″ pan.

IMG_7632

Look at the Goodness!


To make the Paleo Wraps/ Tortillas/ Crepes, gather the ingredients:

This is a half recipe

  • 2 tsp coconut oil, melted
  • 4 eggs
  • 1/2 C arrowroot Flour
  • 2 T coconut Flour
  • 1/4 t baking soda
  • pinch of saltIMG_7628

Directions for wraps:

  1. Whisk oil and eggs in a bowl
  2. Add half of the arrowroot flour until smooth, then add the other half of arrowroot flour, whisk until smooth
  3. Add coconut flour, baking soda and salt – whisk until lumps are gone.
  4. Heat a frying pan (whatever size you want your wrap) on medium/high heat.
  5. Pour or ladle (ladling is so much easier) mixture into pan, and tilt pan around to spread.  It will take IMG_763045-60 seconds for the first side to be done (you’ll notice the edges of the wrap come away from the pan).
  6. Flip it 45-60 seconds and it should be done.
  7. Remove from pan and allow to cool.
  8. If you don’t finish them all in one fell swoop, you can store them in a ziplock bag in the refrigerator for up to a week

If you want an idea with what to fill this tortilla with, you can try our veggie mix! It’s super easy and excitingly flavorful.  We use:

  • carrot slices
  • broccoli florets
  • cauliflower florets
  • red pepper, sliced
  • green pepper, sliced
  • mushrooms, quartered
  • onions, sliced
  • minced garlic
  • olive oil
  • cumin
  • chili powder

Then to make (once you do 7 days of chopping and slicing)*

  1. We cook one at a time to al dente, with just olive oil.  You may add some water to speed up cooking via steaming.
  2. Place cooked food in a holding dish in the oven.  Set oven to “warm / hold”
  3. When they are all cooked, place all items back in the pan and add cumin and chili powder to taste.

My family likes Goya Yellow Rice mix with this meal.  It doesn’t have Legumes, Dairy or Gluten.


I top my filled tortilla with a little homemade Paleo Mayonnaise.  It fills the void that Sour Cream used to fill.IMG_7632

Nutrition Facts for paleo wraps
Servings 4.0
Amount Per Serving
calories 165
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 212 mg 71 %
Sodium 193 mg 8 %
Potassium 67 mg 2 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 7 %
Sugars 1 g
Protein 7 g 14 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 3 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.