This recipe will soon become a family favorite. There is a bit of slicing and chopping involved in this recipe, but if you have time to prep the veggies ahead of time, this is a quick and healthy meal.
Prep Time:10 minutes |
Cook Time:45 minutes |
Ready In:55 minutes |
Ingredients:
- 2 tablespoon(s) coconut oil
- salt and crushed black pepper (to taste)
- 3-4 lbs pork loin roast (cut into chops)
- 1/4 cup(s) coconut flour
- 6 carrots (chopped)
- 5 celery stalks (sliced)
- 2 leeks (sliced)
- 2 yellow onions (sliced)
- 2 cup(s) red wine
- 1 1/2 cup(s) organic free-range chicken broth
- 2 14 oz. cans of diced organic salt-free tomatoes
- 1-2 teaspoon(s) ground thyme
- 6 garlic cloves
Instructions:
Melt coconut oil in a large pot over medium heat. Season pork chops with salt and pepper.
Place coconut flour on a plate and roll the seasoned chops in the flour, coating it on all sides.
Place chops in heated coconut oil and sear, 4 minutes per side. Remove chops from pan and set on plate.
Add the vegetables, carrots through yellow onions, to pork drippings in the pan. Saute until the onions and leeks soften.
Place chops back in pan, over the veggies, and add the wine, broth, tomatoes, thyme and garlic. Cover and simmer 35-40 minutes, or until the internal temperature of the pork reaches 145 degrees.
Serve chops with veggies spooned over the top. Or, you can puree half of the veggie mixture for a creamier sauce.
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