In a large skillet, melt 2 tbsp of ghee (or lard/coconut oil) over medium heat. Once melted, add sliced onions and sauté, stirring occasionally for about 5 minutes until soft. Next, add your chosen bone broth and cook for about 20 to 30 minutes until the broth has been reduced by half. Once the mixture has a gravy texture, remove it from the flame and set it aside to cool down.

In a glass container, season your pork loin chops with salt and pepper. Over medium-high heat, melt the remaining 2 tbsp of ghee in a large cast-iron skillet. When hot enough, add your mushrooms and sauté them for about 5 minutes or until they become brown. Season the mushrooms with salt and pepper as desired, then transfer them to the skillet where your gravy is resting.

Place your pork loin chops in the hot cast iron skillet and sear them for 3 minutes on one side, then flip them and cook for another 7 minutes on the other side.

Transfer your smothered pork chops to your serving platter and “smother” them with your mushroom and onion gravy until fully covered. Bon appétit!

For any leftover smothered pork chops, place them in an airtight glass container for a maximum of three days. When ready to have them again, you can reheat them on a baking sheet in the oven for 5 minutes at 350°F or until desired.