Melt the coconut oil in a pan and brown the chops well on one side
Remove the chops from the pan and place each, browned side up, in the center of a 12” square of foil
Add the mushrooms and onions to the pan and cook for 5 minutes
Stir in the lemon juice and cider
Bring pan to the boil and then simmer until liquid is reduced by half
Remove from heat and stir in the soured cream
Season with salt and pepper
Divide the mushroom mixture across the 4 chops
Wrap each chop into a sealed parcel and place in an overproof baking dish
Bake the chops at 325 F for 50 minutes
Remove from oven and slide each chop with its sauce and juices onto a plate to serve
Sprinkle with fresh rosemary
Notes
**Trader Joe’s fat-free sour cream is 75% protein, so a terrific SANE food
Tip!
This recipe does not contain many non-starchy vegetables. To further increase the SANEity of this meal, add a non-starchy vegetable side or salad alongside this.