The Recipes

Coconut Pork Chop

Well, I had that nice, light meal last night, so I was ready for something a little heartier tonight.  I also randomly bought this can of coconut juice when I was trying to buy coconut water, and I wasn't really sure what it was going to be like.  Do you ever do that?  Think you bought one thing and do a face-slap when you get home and realize you picked up something else?  Last week I picked up the vanilla-flavored almond milk instead of the plain stuff.  Bummer.

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Coconut Pork Chop


- 1 boneless pork chop

- ½ c. coconut juice

- 2 c. rainbow chard

- ½ Serrano pepper, sliced

- 1 T. curry powder

- 1 tsp. turmeric

- ¼ c. mushrooms, sliced

- 1 garlic clove, minced

- Blended oil

- Salt

- Pepper

In a small skillet, heat 1 T. of oil.  Season the pork chop with salt and pepper.  Once the oil is almost heated, add the pork chop and cook it for 4-5 minutes per side.  Let it rest for at least 5 minutes.

In the same pan, start cooking the mushrooms and Serrano, letting them cook for 4-5 minutes.

At the same time, heat another T. of oil and the garlic in another pan.  Add the chard, season it liberally with salt, and let it start to cook down, tossing it to coat it in the oil.

Add the curry and turmeric to the pan with the mushrooms, stirring to coat.  Add the coconut juice and let it simmer for 3-4 minutes.

Plate the chard and top it with the sliced pork.  Spoon the mushroom sauce over the pork.