Ingredients

The following ingredients have 4 Servings
  • 1 cup raw whole cashews
  • 1/2 lemon, juice of
  • 1 cup chicken broth ((plus more if desired to thin the sauce, see step #6))
  • 1 tbsp fresh thyme ((plus more for topping if desired))
  • 1 tbsp nutritional yeast
  • 2 tbsp yellow mustard ((or mustard of choice))
  • 1 tbsp fish sauce
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt
  • 4 pork chops, about 1 inch thick ((see recipe notes))
  • 1 tbsp ghee ((sub avocado or olive oil for dairy-free))
  • Salt and pepper
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 4 cups kale, roughly chopped ((or sub spinach, arugula or other greens))

Instruction

  • Make the sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.
  • Prep onion, mushrooms, kale and thyme for topping (optional) as noted. Season pork chops with salt and pepper on both sides.
  • Heat a large skillet over medium and add 1 tbsp ghee. Once the ghee is hot and shimmering, add pork chops. Cook pork chops, undisturbed for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until the chops are cooked to your liking. Remove from the skillet and set aside. Cover to keep warm. (See recipe notes)
  • If the skillet is dry, add another tbsp of ghee to the skillet. Add onion to cook, scraping up any bits from the bottom of the skillet. Cook, stirring occasionally, until the onions begin to soften, about 3 minutes.
  • Add mushrooms to the skillet. Cook for another 2-3 minutes, until the mushrooms shrink and soften.
  • Turn heat to medium-low and pour the sauce into the pan with the mushrooms and onions. Cook, stirring constantly for 2 minutes or so to warm the sauce. If the sauce is too thick, simply add in more chicken broth, 1-2 tbsp at a time to thin it out to your desired consistency.
  • Add the kale in and mix it in with the sauce. Cook another 1-2 minutes, until kale softens and wilts.
  • Nestle the pork chops back in with the chicken for a one pan serving option. Or, simply plate the pork chops and spoon sauce over the top. Top with optional fresh thyme if desired. Enjoy.