Pork Scaloppini with Mushroom-Tarragon Cream Sauce
Serves 2
I served this recipe to my family twice. Both times they couldn’t tell that it was dairy-free! The secret is to reduce the coconut milk until it is at least three-quarters its original volume. Also, don’t be afraid to season with a healthy pinch of salt and pepper. The dish is quite hearty and can be served on its own. Or, to cut through the cream sauce, serve with some fresh, peppery arugula dressed in a bit of lemon juice.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
- 2 thick, boneless center-cut pork chops (4 to 6 ounces each)
- Salt
- Black pepper
- 2 tablespoons Clarified Butter or ghee
- 1 tablespoon extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- 1 clove garlic, minced
- ⅔ cup Whole30-compliant coconut milk (see Tip below)
- 1 tablespoon chopped fresh tarragon
Cut each pork chop in half horizontally to make a total of four thin pieces. Place each between two sheets of plastic wrap and use the flat side of a meat mallet to flatten to an ⅛-inch thickness. (Your butcher can do this for you.) Season both sides of the chops with ¼ teaspoon salt and ¼ teaspoon pepper.
Heat the butter in a heavy large skillet over medium-high heat. As soon as the butter begins to smoke, carefully add the chops to the pan. Cook, turning once, until browned, 2 to 4 minutes. Transfer the chops to a serving platter and cover with foil to keep warm.
Add the olive oil to the same skillet and reduce the heat to medium. Add the mushrooms, ⅛ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring frequently, until the mushrooms are tender and browned, 4 to 5 minutes longer. Add the garlic and cook for 1 minute. Add the coconut milk and scrape up any browned bits on the bottom of the skillet. Bring to a boil, reduce the heat, and simmer, 3 minutes longer. Stir in the tarragon. Spoon the sauce over the chops and serve.
TIP Canned coconut milk separates in the can with the cream rising to the top. Make sure to whisk the coconut milk well before measuring.
