Step 1

Using 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 2

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

Step 3

Grease 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 4

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

Step 5

Remove 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 6

Grease 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 7

Transfer 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 8

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