When I was a kid my mom would throw pork chops in a casserole dish, cover them with Campbell’s cream of mushroom soup, and then bake them until they were kind of tough and hard to eat (the 90s, amirite?).

I always thought I hated pork chops because of that meal but it turns out pork chops are awesome-sauce! .

Here’s how I make my pork chops now, AIP style:

• Dredge the chop in coconut flour

• Heat coconut oil, lard, or ghee in a cast iron skillet on medium-high heat

• Once the oil is hot, cook the pork chops about 2-3 minutes/side (make sure no pink juices are running or that your chop has an internal temp of 145)

• Let it rest for 3 minutes

• Serve with your favorite veggie & enjoy!