This recipe is a modified Paula Deen recipe. The woman knows her pork chops, but I had to make some adjustments to make it GAPS friendly. These melt in your mouth and are just sooo good. My husband and I aren't big fans of pork chops, but these converted us for sure. They are also GAPS, SCD, LOD, Gluten-free, and Paleo friendly!
Four thick (3/4"-1") Pork Chops
Sea Salt to Taste
2 Tablespoons lard (or ghee, butter, goose fat, any legal fat really)
1.5 cups onions cut into rings
1 cup stock or broth, preferably chicken, but any will do
1 tsp dried parsley
1 tsp dried mustard (if you have a favorite Dijon that is legal or homemade, feel free to use that instead)
1 tsp paprika
1 cup (8oz) sour cream, or dripped yogurt if you really need to substitute
3/4-1 head white cabbage, depending on how much your family likes to eat
4 - 8 oz mushrooms, again depending on your family
1) Salt the Chops
2) Heat fat over medium/high heat. Brown the pork chops 4-5 minutes per side. Place onions evenly over the chops.
3) Combine spices, and broth (and Dijon if using) and pour over chops. Place cabbage and mushrooms over chops. Bring to a boil. Cover and reduce heat to medium. Simmer for 30 minutes, stirring occasionally.
4) Remove cabbage and mushrooms, or at least most of them. Turn off heat, and stir in sour cream. Do not boil.
Serves 4... or less if you don't eat a giant pork chop each!