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!
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