Easy Pork Chops with Cabbage Noodles

Step 1Using a sharp knife, slice the cabbage into about 1-2 cm (¹/₂-1 inch) wide noodles. Cut out the hard core and discard.

Step 2Place in a bowl and fill with water to wash. Drain and pat dry.

Step 3Grease a heavy based pot with half of the avocado oil (or use ghee). Add the minced garlic and cook for about a minute until fragrant. Add the cabbage. Season with salt and pepper to taste.

Step 4Add lemon juice, chicken stock (or bone broth). Cover with a lid and cook on medium-low for about 15 minutes.

Step 5Remove the pork chops from the fridge to allow them to come to room temperature. Season the pork chops with salt and pepper. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 6Grease a hot oven-safe skillet with the remaining avocado oil (or ghee). Add the pork chops and cook on medium-high for 2 to 3 minutes per side until golden brown. (Note: I used bone-in pork chops but you can use boneless pork chops, about 200 g/ 7 oz each.)

Step 7Transfer into the oven and bake for 7 to 15 minutes depending on the thickness. If you have a meat thermometer, insert it into the thickest part. The temperature should read 60-63 °C/ 140-145 °F when they are done.

Step 8Store any leftovers in the fridge for up to 3 days. Optionally, sprinkle with fresh herbs of choice and serve with lemon wedges.