- 3 tbsp. bacon drippings (or avocado oil)
- 1 1/2 lb (24 oz/ 680 g) boneless, thin sliced pork chops
- 1 1/2 oz (43 g) onion, sliced
- 3 oz (85 g) green bell pepper, sliced
- 1 c (8 fl oz/ 237 ml) heavy cream
- 1 c (8 fl oz/ 237 ml) chicken broth
- 1/2 tsp glucomannan powder
- 1/2 tsp salt, plus more for seasoning chops
- 10 dashes black pepper, plus more for seasoning chops
- Garlic powder, to season chops
- 1/8 tsp dried thyme
- 1/8 tsp dried rosemary
- Season chops on both sides with salt, pepper, and garlic powder, as desired.
- In a very large skillet, heat bacon drippings over medium-high. Once the oil is very hot, add the chops and quickly pan fry until just golden brown, then flip and repeat on the other side. Cook chops in batches, if necessary, to avoid over-crowding the pan.
- Remove chops to a plate and cover with foil to keep warm.
- Turn the heat in the skillet down to medium, then add the sliced onion and bell pepper and pan fry until the onion is translucent and beginning to brown, stirring constantly.
- While the vegetables are cooking, sprinkle the glucomannan over the heavy cream while vigorously whisking. Let stand until ready to use.
- When the vegetables are done, deglaze the pan with the chicken broth, scraping up any brown bits on the bottom, and season with salt, pepper, thyme, and rosemary.
- Pour in the heavy cream and cook over medium, whisking constantly, until it is bubbly and thickened, as desired, about five minutes.
- Return the chops to the skillet in the last minute of cooking to heat through and smother with the gravy in the pan.
- Remove the skillet from the heat and serve the chops topped with the gravy and cooked onions and peppers.
Per 1/5 recipe: 472.5 cal, 27.1 g protein, 38.7 g fat, 6.1 g carbs, 0.9 g fiber, 5.2 g NET carbs
- Serving Size: 1/5 recipe
Keywords: pork chops, smothered chops, gravy