Pork Chops with Creamy Mushroom Coconut-Ginger Sauce

We've made this recipe quite a few times since fall and it keeps getting better each time I make it.  It is originally from Hannah Freese, RD except I've added a few changes like the addition of mushrooms which makes it a little more substantial and adds more liquid for the sauce as the mushrooms cook down.  I only have two other pork chop recipes on my blog and I'm not sure which one I like best.  They are all different so it just depends on what you feel like.  This one is a nice rich and creamy recipe with a Thai flare from the coconut milk, ginger and cilantro.  You can even spice it up more than that by adding a bit of pepper flakes, fish sauce or soy sauce.  Another pork chop recipe is the Pork Chops with Mustard Sauce that I made in October that adds some heat to the chops with a creamy sauce that adds some bite.  The one I made a lot in Idaho was my Plum Good Pork Chops because we always had so many plums around.  I canned plums in the fall so we had plums year around.  If you feel like some fruity pork chops which is often the case in early fall, you can make that recipe.  Bruce and I both agreed that this recipe, with a Thai take on pork chops, would definitely work for serving to guests or for a special occasion, it was that good.  But since we're in the middle of pandemic, I made this recipe for just two people.  Don't wait until you can invite guest over to make it.  Make it now, light some candles for your table and enjoy a delightful, simple, hardy dinner all to yourselves. 

Makes 2 servings

2 pork chops
1/2 tsp. sea salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/2 cup water, divided
1/4 yellow onion, very finely chopped
2 Tbsp. fresh ginger, grated
8 ounces sliced mushrooms
3 cloves garlic, minced
1 cup canned full fat coconut milk
1/4 cup cilantro, chopped
2 tsp fresh lime juice

For additional flavor, stir in some red pepper flakes, fish sauce, soy sauce or coconut aminos into the sauce. 

1.  Pat the pork chops dry with a paper towel and season both sides with the salt and pepper.

                       

2.  Heat the oil in a large skillet over medium-high heat.  Add the pork chops to the pan and cook for 3-5 minutes per side or until cooked through.  Add about 1/4 cup water to pan as it cooks for some added juice to form from the meat. 

3.  Remove pork chops from the pan and cover to keep warm. Reduce the heat to medium and add the onions, garlic, ginger and mushrooms to the same pan.  Cook, stirring continuously, for about a minute until very fragrant.

4.  Add another 1/4 cup water to the pan and scrape any brown bis away from the bottom of the pan.  Stir in the coconut milk. 

5.  Bring the sauce to a gentle boil and let it simmer until the sauce has thickened, about 8 minutes.  Stir in the cilantro and lime juice.

6.  Put the pork chops back in the pan with the sauce and spoon sauce over pork chops to warm it all up together before serving.  

7. Garnish with additional cilantro.