Creamy Tuscan Pork Chops

Since beginning to eat red meat again this year, pork chops have quickly become my favorite meat- outside of chicken and some fish. I have really enjoyed experimenting with sauce for them because as you know I love sauces! These Creamy Tuscan Pork Chops are super easy and remind me of some of my favorite Italian restaurants. 

What I love about this recipe is that it feels like it should be heavy and comforting, but really it is light and fresh! Which plays with your brain a bit, but who says like fresh tastes can be comforting and delicious? It has so many fresh veggies in it and if you have a herb garden, don't be afraid to add some fresh herbs to the mix. 

I love to serve this with some grilled or roasted veggies (like Air Fried Asparagus) that are in season and of course some sort of potato. 

Tips for Creamy Tuscan Pork Chops:

1. If your coconut milk is thin- some brands are thinner than others- you can add a teaspoon of arrowroot powder to thicken it up.
2. Save the extra sauce and use it over some shrimp and your favorite pasta the next day.
3. You can always grill your pork chops and make the sauce on the side if you don't want to heat your house.
4. If you like sun-dried tomatoes, you can substitute those for fresh tomatoes.

I get my pork chops from Greensbury Market and they are delivered right to your door! I love these pork chops because not only are they organic, grass-fed, no hormones, etc, but they are a perfect size! They are huge pork chops, which I really enjoy because I don't love meat taking up my whole plate. I don't have to worry about splitting one up between people or having large amounts of leftovers- they are just perfect for one serving of a good portion of meat. You can use the code ALTITUDE for 10% off your order on their site.

Creamy Tuscan Pork Chops

Hayley Lucero

Delicious, creamy sauce to top tender pork chops

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 2 people

Ingredients

  

1x2x3x

• 2 pork chops I use Greensbury Market
• 1 can coconut milk
• 1 tablespoon olive oil
• 1 ½ tablespoon garlic
• ½ white onion diced
• 1 cup grape tomatoes halved
• 1 cup spinach
• 1 jar artichokes chopped
• 1 cup mushrooms sliced
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• Salt and pepper to taste

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Instructions

 

• 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, sautee the onion and garlic for 4 minutes. Then add the mushrooms and cook those 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 minutes so they evenly cook. Do this for another 10 minutes- or until your pork chops reach 145 degrees.
• Serve the pork chops and smother them in the sauce. Enjoy!

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