4 organic, free-range pork chops
Himalayan Salt and fresh cracked pepper, to taste
1 teaspoon paprika
2 teaspoons olive oil
2 tablespoons butter
2 cloves garlic, finely minced
1 small yellow onion, minced
1/3 cup bone broth
1 3/4 cups organic heavy cream (coconut cream, dairy-free alternative)
3 cups baby spinach
1 teaspoon fresh thyme and rosemary
1 teaspoon crushed red chili pepper flakes
Fresh chopped parsley, to garnish
- Heat the oil in a large skillet over medium-high heat. Season the pork chops on both sides with paprika, salt, and pepper, and cook in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking and golden brown.
- Then remove pork chops from the pan and set aside.
- Add the butter, garlic fresh herbs, and chili pepper and cook for about one minute. Add bone broth, and allow to reduce slightly.
- Now reduce heat and add the heavy cream/coconut cream and gently simmer. Adjust seasoning with salt and pepper.
- Add the spinach and allow to wilt in the sauce. Let the sauce simmer for little more, about a minute or two.
- Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve as is, or over steamed vegetables, zucchini noodles or cauliflower rice.