- 1 tbsp fat of choice
- 1 1/2 lbs thin-slice boneless pork cutlets
- 3/4 tsp sea salt, divided
- 20 oz sliced mushrooms
- 10 oz can coconut cream
- 1 tbsp balsamic vinegar
- 1 tbsp thyme, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Preheat the oven to 375 degrees.
Heat fat until sizzling in a large deep skillet over medium-high heat. Sear pork cutlets on each side for 1 minute to lightly brown. Layer cutlets on the bottom of a 9×13-inch glass casserole dish.
In the same skillet, add the remaining ingredients and bring to a boil. Cook for 5-7 minutes until the mushrooms have softened. Pour over the pork cutlets and spread the mushrooms out evenly over the top.
Bake for 35-40 minutes uncovered until the pork and mushrooms are tender and the top layer has browned. Let rest for 5 minutes before serving.
Make Ahead: Prepare the casserole up through step 2 and store covered in the refrigerator overnight or in a freezer-safe container for up to 3 months.
Store & Reheat: Cover casserole dish with foil once cooled and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.