Sunday Pork Chops
THM: Deep S, low carb, gluten/egg/dairy/nut free
Serves: 7-10 servings
  • 4-5 pounds fresh bone-in pork chops (or however many you like for your family)
  • Butter (you could use refined coconut oil to make this dairy free, but you'll lose some of the richness of flavor)
  • Worcestershire sauce (or an allergy friendly alternative)
  • Garlic powder
  • Dried dill weed
  • Dried cilantro
  • Dried basil
  • Salt
  • Fresh ground black pepper
  1. Heat an electric skillet and melt plenty of butter in it with a hearty dash of Worcestershire sauce. Brown the porkchops on both sides, replenishing the butter and Worcestershire sauce as needed in between batches of pork chops. Do not overbrown the pork chops; the cooking process will finish in the oven. The browning is just for flavor. Layer the browned pork chops in a roaster and sprinkle each one with garlic powder, dill, cilantro, basil, salt, and black pepper. Bake (covered) at 200 degrees F until cooked all the way through. I brown the pork chops Sunday morning and put them in the oven right before we leave for church. They're usually in the oven from 9:30-1:00. Sometimes that's borderline long, but they're still pretty tender. Feel free to adjust the oven temperature and baking time according to your scenario (it will vary according to how thick your pork chops are). You could even put these in the crockpot if you'd rather do that. 4-5 pounds of pork chops feeds our family of 6 with leftovers for a couple people the next day.
I put some potatoes wrapped in foil in the oven to roast with the pork chops for the kids and serve the meal with cabbage sautéed in butter and garlic salt as well as a tossed salad.
Recipe by Briana Thomas at