Creamy Bacon & Mushroom Pork Chops

• 2 lbs. boneless pork chops
• 12oz bacon, roughly chopped
• 8oz sliced button mushrooms
• 8 garlic cloves, minced
• 1 T fresh thyme
• 1/2 C chicken broth
• 1 1/2 C full fat coconut milk
• 1 T cassava flour
• 1 3/4 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 T lemon juice

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1. In a large skillet on medium heat, add the bacon and cook until it’s crispy, stirring occasionally to prevent burning. Remove the bacon from the pan with a slotted spoon, leaving the rendered fat in the pan, and set aside.
2. Season both sides of the pork chops with 1 teaspoon salt and pepper. Drain the bacon fat from the pan into a small dish, you will need a little more later in the recipe, and leave about 2 tablespoons in the pan.
3. Sear both sides of the pork chops until they are a deep brown color, about 5-7 minutes per side, and then set them aside. If you are using a thicker cut of pork chop, place them in a preheated oven at 400 degrees and bake for 7-12 minutes.
4. Add the mushrooms to the pan and cook until they are soft, about 5 minutes. Remove the mushrooms, set them aside, and turn the heat to low. Add 2 tablespoons of bacon fat and garlic. Sauté for about 1 minute, stirring occasionally to prevent burning.
5. Whisk in the thyme and sprinkle the cassava flour over the mixture in the pan. Whisk the flour into the mixture until no clumps remain, about 1 minute.
6. While whisking, pour in the chicken broth, coconut milk, 3/4 teaspoon salt, and lemon juice. Continue whisking until the sauce comes to a simmer.
7. Add the bacon, mushrooms, and pork chops into the pan and stir to combine everything. Continue simmering another 5-7 minutes, or until the pork chops are hot.
8. Serve with your favorite vegetable side. Enjoy!