Pork Chops and Cabbage in a Mushroom Cream Sauce

1 Tablespoon pork fat

1 Tablespoon butter

4 cups cabbage, chopped

In a large skillet, season and saute cabbage until tender. Place on serving platter and keep warm in oven. Wipe out skillet.

1 Tablespoon pork fat

4 pork chops, seasoned

Turn heat to high. Add fat. Add chops and cook for about 3 minutes per side. They are done when they have good color and reach 145 degrees. Remove to serving platter.

2 Tablespoons butter

4 cups sliced mushroom

2 cloves garlic, minced

Turn heat to medium. Add butter. Add mushrooms. Season. Cook until almost tender. Add garlic. Cook for about 30 seconds.

2 cups chicken stock (about)

Pour in chicken stock. Simmer until it becomes a glaze.

1/2 cup heavy cream (about)

1 teaspoon vinegar

Turn heat to low. Stir in cream, Stir in vinegar. Cook until desired consistency. Serve immediately.

Based on Chef Scott’s Pork Chops with Creamy Garlic Mushroom Sauce  (and bok choy):

• 1 thick-cut pork chop 

• 2 Tbsp (30 ml) olive oil 

• 1 cup (70 grams) sliced mushrooms 

• ½ garlic clove 

• 1 cup (237 ml) chicken stock  

• 2 Tbsp (28 g) butter 

• 2 cups (140 g) sliced bok choy (or any cabbage - cook til tender)

• ¼ cup (60 ml) heavy cream 

• ½ teaspoon (2.5 ml) red wine vinegar 

• Salt and pepper to taste 

Instructions 

Prep time 10 mins/Total time/Serves 1

1. In a frying pan over a medium-to-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced bok choy. Season with salt and pepper and sauté for 3 minutes, until wilted. Drain off any excess water and place in the center of your serving plate. 

2. Wipe the pan clean and turn the heat up to high. Add the remaining tablespoon of olive oil, season the pork chop on both sides with salt and pepper, then add the chop to the pan, cooking for approximately 3 minutes per side. (You want a nice even golden color on both sides.) When the chop is about a minute from being finished, add in the butter and baste well. Remove from the pan and allow to rest on top of the bok choy. 

3. Turn the heat down to medium. Add the mushrooms and finely chopped garlic to the same pan and cook them in the butter and oil for around 90 seconds or until they just start to brown. (Be careful not to burn the garlic.) 

4. Add the chicken stock and allow to reduce/thicken to a glaze. 

5. Add the heavy cream and reduce to a sauce consistency. Adjust the seasoning with salt and pepper and finish with a splash of red wine vinegar. Pour over the pork chop and serve immediately.

Nutritional Information:

1,054 calories

100.6g Fat

28.8g Protein

9.9g Total Carbs

4.7g Dietary Fiber

5.2g Net Carbs 

Cheesecake, low and slow, no crust

1 ½ pounds (3 packages/680 grams) full-fat cream cheese, preferably Philadelphia brand, softened at room temperature

1 cup (200 grams) granulated sugar1 cup (240 milliliters) heavy cream, at room temperature

½ cup (113 grams) sour cream, at room temperature

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 tablespoon fresh lemon juice

Preheat oven to 250 degrees.

Mix everything in a Kitchenaid mixer using the paddle attachment until well combined.

Get a piece of parchment paper wet. Wad it up. Squeeze out excess water. Line pan. Pour mixture into pan. Cook in preheated oven until 180 degrees one inch in. Cool completely.

Variation of this.

Magnesium Water

Dr. William Davis:

2 liter bottle of seltzer or other unsweetened carbonated beverage (not club soda)

3 tablespoons unflavored milk of magnesia

Uncap the seltzer and pour off a few tablespoons. Shake the milk of magnesia, then pour out 3 tablespoons. (Most brands come with a handy little measuring cup.) Pour into the seltzer slowly.

Cap securely, then shake until all sediment has dissolved. Allow to sit for 15 minutes and it will clarify. Start by drinking 4 ounces twice per day. Label the bottle to keep others from inadvertently drinking it (and experiencing diarrhea by drinking too much).

If rapid restoration of magnesium is desired, e.g., chronic migraine headaches or atrial fibrillation, I’ve had patients drink 8 ounces twice or even three times per day. Just be aware that even this great preparation has potential to cause loose stools, so build up to this dose over time.

We've been doing:

1 1/2 Tablespoons per quart