INGREDIENTS:
3 slices bacon
6 bone-in pork chops
2Tbsp Coconut Oil
16oz pig baby portobello mushrooms chopped
3 cloves garlic minced
1/2 cup chicken broth
1tsp dried rosemary
28oz crushed tomatoes
DIRECTIONS:
1. cook bacon over medium heat until crisp. Drain, reserving drippings in pot. Crumble bacon.
2. Sprinkle pork with salt and pepper and cook in hot drippings for 3 minutes on each side until browned. Remove and keep warm.
3. Add oil, mushrooms, and garlic to drippings and cook 8 minutes or until tender. Add broth, tomatoes, rosemary, scraping pot for loosened bits.
4. Add bacon and pork. Cover and simmer for 15 minutes until pork is done.
Side dish is sauteed napa cabbage. Shredded head of napa cabbage, 2 shredded carrot sticks, 2 cloves of garlic minced and all sauteed in 2 Tbsp coconut oil and salt and pepper added to taste.