Preheat oven to 350 degrees. Heat a cast iron skillet over medium-high heat. Bring pork chops to room temp by allowing them to sit out for 15 minutes. 

Tenderize each pork chop by piercing each side of the pork chops multiple times with a fork. Make sure the pierce marks are distributed evenly among each side.

Season the pork chops on both side generously with salt and pepper.

Add the olive oil to the cast iron and sear the chops for 3 to 4 minutes per side over high heat.

Transfer the cast iron skillet to the preheated 350F oven. Cook until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 15 minutes.

Remove the cast iron from the oven and place on the stove. Carefully remove the pork chops to a large plate and set to the side. 

Add in 1 tbsp olive oil, minced garlic, onion, and mushrooms and saute for 5-6 minutes or until mushrooms and onions are soft. 

Add in the ghee and any additional salt/pepper if desired. 

Pour in the chicken broth and coconut milk and bring to a simmer.

Add in the xanthan gum and whisk until the sauce becomes thicker. 

Return the cooked pork chops to the gravy and allow to cook together another 2 minutes or so on low heat. 

Enjoy!