I took 3 of about 8 thick pork loin "chops" (no bone) and seared them in  
coconut oil -- Each side for a few minutes.  I then put all 8 pork chops  
into the oven, with a thermometer probe that goes into the meat (in the  
thickest one of the 3 pork chops).  I connected the probe to the  
thermometer and set the thermo for 160F.  I used the pan to additionally  
cook a package of presliced portobello mushrooms.  Once these were done, I  
removed the mushrooms, I added red wine, beef broth and a bit of "solid"  
beef stock to the pan.  I reduced this down to about 1/3 and readded the  
mushrooms.  I removed from the heat and covered.  I also put a pat of  
butter in a pan and added frozen green beans.  Once hot, I added salt,  
pepper, and pine nuts.  When the thermo alarmed, I tested with another  
thermo, covered the 3 pork chops and let rest.  I put the other 5 pork  
chops back into the oven to cook.  We had salad, the green beans, 1.5 of  
the pork chops (they were big) and the sauce, and I had pork for the  
entire week for lunch.  I also had some of the sauce leftover for lunch.