reuben pork chops

prep time: 10 minutes (not including time to make the dressing) cook time: 15 minutes • yield: 4 servings

2 tablespoons coconut oil or other Paleo fat

4 (5-ounce) bone-in pork chops, about ¾ inch thick

Fine sea salt and fresh ground black pepper

for serving:

1 cup sauerkraut, warmed

1 recipe Dairy-Free Thousand Island Dressing ( see here ), preferably made with Copycat Baconnaise ( see here ) (or Egg-Free Keto Mayo, see here , for egg-free)

1 cup chopped red cabbage (optional)

1. Preheat a large cast-iron skillet over medium-high heat; once hot, place the oil in the pan. While the pan is heating, prepare the chops: pat the pork chops dry and season both sides liberally with salt and pepper.

2. When the oil is hot, place the chops in the skillet and sear for about 3½ minutes, then flip them over and sear the other side until the chops are cooked through, about 3½ more minutes (the cooking time will depend on the thickness of the chops). Do not overcrowd the pan; if necessary, cook the chops in batches.

3. Serve each chop with ¼ cup sauerkraut and 3 tablespoons of the dressing. Serve with chopped red cabbage, if desired.

4. Store extras in an airtight container in the fridge for up to 3 days. To reheat, place the chops and kraut in a skillet over medium heat and sauté for 3 minutes per side, or until warmed.

busy family tip: The dressing can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Shake well before using.