• Hayley Lucero

Dijon and Dill Pork Chops

Key words: Pork chops, family friendly, Whole30, Paleo

Did you know that I didn't eat beef or pork for 10 years? That is why you see so many chicken recipes on here! Recently I started another self-experiment with adding pork and beef back into my life. Why, you ask? Because I have found meat that I am actually willing to put into my body from ButcherBox. It is all organic, grass-fed, no antibiotics, all the good stuff.

In college, stomach issues and learning what can be in conventional meat sources really turned me off from red meat. However, this past year I found myself really wanting some steak and pork, so instead of depriving that craving, I looked into some better meat sources that I felt comfortable putting into my body and that aligned with my beliefs of food is medicine. ButcherBox is a Whole30 Approved company, so I decided to try it out. What was the worst that could happen? My stomach would bother me for a few days? It was worth a shot!

I was right... the first few meals that I added small amounts of pork and beef didn't make my stomach feel great, but it got better and I truly enjoyed every bit of this meat! I am not eating it at every meal (good thing ButcherBox has chicken and pork), but when I want a special meal I can confidently say that I will eat beef and pork now!

I say all this to tell you that my diet is not perfect (no one is), it is constantly changing to fit what feels best to my body, and that it is ok to experiment on yourself!

So here is my very first recipe that I made with a pork chop that I want to share with you!


  1. If your sauce is not thickening, add some arrowroot powder (start with a small amount). Some coconut kinds of coconut milk are thicker than others.

  2. If you have leftover sauce, freeze it and save it for another meal. It goes really well over salmon too!


2 pork chops

1 cup coconut milk

2 Tbsp Dijon mustard

2 Tbsp ghee

1 Tbsp dill

1 Tbsp garlic- minced

1 small white onion- diced

1 tsp red pepper flakes

1 Tsp parsley


  1. Heat ghee in a pan (I like a cast iron pan) to medium heat. Pat dry pork chops and season with salt and pepper then add them to the pan. Cook the pork chops until they are almost cooked through, but not completely. Remove them from the pan.

  2. To that same pan add your onion and garlic and sautee these two until the onions are translucent.

  3. When onions are ready, add coconut milk, dijon mustard, garlic, dill, red pepper flakes and parsley. Simmer this mixture until it started to get thick. If it needs help to thicken you can add a tsp arrowroot powder.

  4. When the sauce is thickened to your liking, add pork chops back to the pan to finish cooking.

  5. Pour sauce over pork chops, serve and enjoy! I like to make roasted potatoes and Brussel sprouts for sides with this meal!

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