My baked Keto Smothered Pork Chops are covered with caramelized onions and mushrooms and a creamy sauce with hints of rosemary. They are rich and creamy despite being dairy free.
Put the onions, garlic, and coconut oil in a large casserole dish. Bake for 15 minutes. Add the mushrooms. Stir. Bake for another 15 minutes.
Meanwhile, in a medium bowl stir together the coconut cream, mayo, and seasonings.
When the vegetables are softened and golden add them to the sauce. Set aside.
Put the pork chops in the casserole dish. Bake for 20 minutes. Drain the cooking liquid. Top with the sauce containing the onions and mushrooms. Bake for an additional 10-20 minutes or until the pork chops are cooked thoroughly.
Notes
Cooking Temp: I cook pork chops to 155 degrees and then let them rest.Substitutions: if you aren't dairy free you can swap the coconut oil for butter and the coconut cream for heavy cream. To Reheat: place on a microwave safe plate and heat up for a few minutes until it's hot all the way through. You can also bake at 350 degrees until hot, which is usually around 15 minutes.