Make marinade by blending the following until parsley is chopped: juice of 2 lemons, 1/2c olive oil, large handful of fresh parsley, 1tsp salt **Note: don't go to far or parsley will become bitter.

Marinate pork chops in marinade for ~30 minutes to 1 hour.

Pre-heat oven to 425 F

Remove pork chops from marinade and place on baking sheet in a single layer.

Bake for ~12-15 minutes depending on thickness, or until internal temperature reaches 150 F

Chop cabbage into thin 2” strips (can also use a food processor attachment for this).

Chop 2 granny smith apples into bite-sized pieces.

Heat 1tsp butter (OR ghee or coconut oil) over med heat & place chopped apple and cabbage in pan. Season with S&P and add a splash of apple cider vinegar, optional, to taste.

Cover and cook over medium heat for ~25-20 minutes, stirring occasionally.

Remove lid and cook for an additional 5-10 minutes of cooking.