Enjoy!

Ingredients:

1 bag Coleslaw Mix (Found in the Produce Section with the Bagged Salads)

2 Tbsp Coconut Aminos

1 pound Ground Pork (Regular or Hot)

2 tsp Ginger Paste

2 tsp Minced Garlic

1 tsp Fish Sauce

1 tsp Sesame Oil

Optional Toppings: chopped peanuts, green onions, Sriracha

Directions:

1. Brown pork in cast iron pan.
2. Once browned add in garlic, ginger, coconut aminos, and fish sauce and stir until incorporated.
3. Add coleslaw mix and cook until softened completely.
4. Drizzle sesame oil over the top.
5. Serve immediately or store in fridge for a few hours to allow flavors to combine.

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Enjoy!

Ingredients:

•  6 center cut boneless pork chops 
• 2 Tbsp avocado oil 
• 1 1/2 cups parmesan (1/2 cup set aside for topping)
• 2 Tbsp garlic
• 1 cup heavy whipping cream
• 1 1/2 cups chicken broth
• 1 heaping Tbsp dijon mustard

Instructions:

1. 1. Preheat oven to 400.
   2. In oven safe pan, heat avocado oil over medium high heat.  Brown pork chops for 5 mins each side. Pork will not be cooked through, but it will finish in the oven. Remove from pan; set aside.
   3. In same pan, add garlic until fragrant.
   4. Add in chicken broth & whisk to loosen baked bits in pan. Bring to boil.
   5. Add heavy whipping cream, reduce heat, and simmer until reduced by 1/3.
   6. Add dijon mustard.
   7. Slowly whisk in 1 cup of the parmesan cheese.
   8. Add pork chops back to pan and bake for 15 mins (or until pork is done.)
   9. Top with remaining parmesan.

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MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.