4 pork chops
2 large sweet onions, thinly sliced
1 cup of sliced button mushrooms
½ cup almond flour
4 tablespoons Coconut oil
¼ cup or coconut cream
½ cup coconut milk
spices to taste: I used salt, pepper, onion powder, basil, garlic powder, thyme, rosemary, and a tiny bit of turmeric
Heat the oil in a large skillet over medium heat.
Beat the egg with about a teaspoon of water until smooth.
Put the almond flour on a plate and mix with about ½ tsp each of onion powder, garlic powder, salt and pepper.
Rinse each pork chop well.
Dip each into the egg mixture and then in the almond flour.
Put each pork chop into the pre-heated skillet with the oil and cook about 5 minutes per side (depending on thickness or pork chop) until starting to brown.
While the pork chops are cooking, thinly slice the onions and mushrooms if not already sliced.
Remove the pork chops and place on a plate.
Add onions to pan and sprinkle with spices.
Stir until caramelized and browned, about 8 minutes.
Add mushrooms, if using, and cook until browned.
At this point, scoot the onions to the side and return the pork chops to the pan. Spread the onions on top of and between the pork chops.
Add the coconut milk and any additional spices and cook over low/medium heat for an additional 5-8 minutes until most of the milk has evaporated off and started to thicken.
When sauce has thickened and pork chops are tender, serve each pork chop with a spoonful of the onion/mushroom sauce on top.