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Italian Pork Chops


  • 1-1/4 teaspoons extra virgin coconut oil

  • 2 tablespoons and 2 teaspoons extra virgin coconut oil

  • 2-2/3 cups sliced mushrooms

  • 8 (3/4 inch thick) pork loin chops

  • 2-3/4 cloves garlic, crushed

  • 1-1/3 cups chopped onion

  • 1-1/4 (14.5 ounce) cans diced Italian tomatoes, undrained

  • 1-1/4 teaspoons dried basil

  • 3/4 teaspoon dried oregano

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2/3 cup water, if necessary

  • 1-1/4 large green bell pepper, cut in 6 pieces

Total Time: 1hr 25 min Prep: 15 min Cook: 1hr 10 min
Yield: 8 Level: easy


  1. Heat 1 teaspoon extra virgin coconut oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
  2. Heat the remaining 2 tablespoons extra virgin coconut oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.