Creamy Mushroom Pork w/ Rice

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 40 MINUTES INGREDIENTS DIRECTIONS • 0.75 cup, dry, yields 1465 gl Brown Rice • 10 OZ |283.5 gl Pork Chops (Top Loin, Boneless) • 1 Dash 11 gl Himalayan Pink Salt • 1 dash 10.1 gl Black Pepper • 2 tsp 19.34 gl Avocado Oil • 1 Small |43 gl Shallot • 2 cup, chopped 1140 gl Mushrooms • 3 tbsp 145 gl Apple Cider Vinegar • 0.25 cup 160 mll Coconut Milk (from a can) • 1 sprigs 11 gl Parsley • 1 Cup 1110 gl Green String Beans 1. Cook rice according to package instructions. 2. Steam green beans until desired likeness and drain. 3. Season pork with salt and pepper. 4. Heat avocado oil in a large pan on medium high heat. 5. Add pork chops and decrease heat to medium. 6. Cook the pork chops on each side for 7-10 minutes, until internal temperature reaches above 165 degrees F (74 degrees C). Remove from heat and set aside. 7. To the same pan add the shallots and mushrooms. Cook until browned. 8. Add ACV and cook for about 3 minutes or until it the liquid evaporates. 9. Add coconut milk, cook until it begins to bubble. Stir and then cook for an additional minute. 10. Top with parsley and serve warm. NUTRITION INFO Calories: 588.95 Fat: 18.11 g Carbs: 62.07 g Protein: 39.16 g Fiber : 7.11 g