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Perfect Pork Chop


  • 4 large pork chops, trimmed of all fat

  • 1 TBSP coconut oil

  • 1 medium onion, finely chopped

  • 8 oz mushrooms, sliced

  • 6 TBSP (hard) cider

  • 2 TBSP lemon juice

  • ¾ cup non-fat soured cream

  • Salt and ground pepper

  • 1 TBSP fresh rosemary, not chopped

Total Time: 1 hour 5 min Prep: 15 min Cook: 50 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Melt the coconut oil in a pan and brown the chops well on one side

Remove the chops from the pan and place each, browned side up, in the center of a 12” square of foil

Add the mushrooms and onions to the pan and cook for 5 minutes

Stir in the lemon juice and cider

Bring pan to the boil and then simmer until liquid is reduced by half

Remove from heat and stir in the soured cream

Season with salt and pepper

Divide the mushroom mixture across the 4 chops

Wrap each chop into a sealed parcel and place in an ovenproof baking dish

Bake the chops at 325 F for 50 minutes

Remove from oven and side each chop with its sauce and juices onto a plate to serve

Sprinkle with fresh rosemary


This recipe does not contain many non-starchy vegetables. It is highly recommended that you drink a green smoothie made with as many green leafy vegetables and as little of anything else as possible before eating this dish to maximize your SANEity.