Creamy Cajun Porkchops

Creamy Cajun Pork Chops

Ingredients

• 4 thick-cut Pork Chops 
• Himalayan salt & pepper to taste
• 1 tbsp coconut oil
• 1 small yellow onion, sliced
• 1 cup sliced mushrooms (about 4oz)
• 3 cloves garlic, minced
• 1 cup Chicken boullion (low-sodium, organic)
• 2 bay leaves
• 1 cup plain Greek yougurt
• 1 tbsp Cajun seasoning ~ No sugar variety!
• 1 tsp smoked paprika (optional)

Instructions

1. Season chops with salt and pepper. Heat coconut oil in a large skillet over medium-high heat.  Brown chops, about 5 minutes per side.  Remove chops to a plate and set aside, leaving fat in skillet.

2. Add onions, garlic and mushrooms to skillet and sauté until softened, about 5 minutes. 

3. Add the chicken boullion and scrape the pan, stirring up any browned bits.  Season with Himalayan salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce.  Cover and simmer on low for about 30 - 35 minutes until the chops are cooked through.

4. Remove cooked chops to plate and cover loosely with foil.  Add Cajun seasoning and paprika. Increase heat to high and bring pan juices to a boil and reduce to half.  

5. Remove bay leaves and remove from heat. Wait a couple of minutes for sauce to cool before adding yougurt to prevent curdling. Whisk in Greek yougurt, until smooth and creamy and heat for 3 minutes on very low heat, be careful not to boil.  Taste and adjust for salt and pepper.  Add chops back to pan and coat in sauce and heat another minute or two.  

   
   

   Serve with pasta or zucchini noodles! 

   
   

   **21 day fixers**

   
   

   1 Pork chop, 1/4 sauce

   1.5 red, .5 green, 1 tsp