Pork Chops with Mushroom-Thyme Gravy
Garlicky Yellow Squash and Red Bell Pepper
Ingredients
- 6 (6-oz) boneless pork chops
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 Tbsp avocado oil
- 1 onion, sliced
- 1 (16-oz) pkg sliced mushrooms
- 2 cups organic chicken broth
- 1 Tbsp coconut aminos
- 1 Tbsp Dijon mustard
- 2 tsp arrowroot
- ½ tsp dried thyme
Instructions
- Season both sides of pork with ½ tsp each salt and pepper. Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Remove pork from skillet.
- Sauté onion and mushrooms in skillet 6 to 8 minutes or until browned and tender.
- Whisk together broth, coconut aminos, mustard, and arrowroot until smooth; add to onion mixture with thyme and ½ tsp each salt and pepper.
- Return pork and collected juices to skillet; cook 5 minutes or until pork is done and sauce is thickened.
Side Dish Ingredients
- ½ onion, chopped
- 2 Tbsp avocado oil
- 3 cloves garlic, minced
- 4 yellow squash, sliced
- 1 red bell pepper, chopped
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Sauté onion in hot oil in a large skillet over medium-high heat 3 minutes. Add garlic, and sauté 30 seconds.
- Stir in squash, bell pepper, salt, and pepper; sauté 5 to 6 minutes or until squash is tender.
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