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Stuffed Pork Chops
We Have Got Cholesterol Completely Wrong
Jerk 5-5-3-3-3-1-1-1-1 reps
Thick-cut pork chops filled with a creamy spinach, mushroom, and cheese stuffing, pan-seared in butter and finished in the oven.
Six challenges to the conventional cholesterol narrative
Additionally, practice L-sits for 20 minutes.
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Ingredients
For the Pork Chops:
4 thick-cut pork chops (bone-in or boneless, about 1 ½ inches thick)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste
For the Stuffing:
1 Tbsp butter
1 cup mushrooms, finely diced
2 cups fresh spinach, chopped
2 cloves garlic, minced
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp fresh thyme (or ½ tsp dried)
½ tsp smoked paprika
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra Parmesan
Macronutrients
(per serving, serves 4)
Protein: 47g
Fat: 38g
Carbs: 4g
Preparation
Using a sharp knife, cut a deep pocket into the side of each pork chop, being careful not to cut through. Season generously with salt and pepper.
In a skillet, melt 1 Tbsp butter over medium heat. Sauté mushrooms 3–4 minutes until softened. Add spinach and garlic, cooking until wilted. Remove from heat, stir in cream cheese, mozzarella, Parmesan, thyme, paprika, salt, and pepper until creamy and well combined.
Spoon stuffing into each pork chop pocket, pressing filling inside. Secure with toothpicks if needed.
Heat 2 Tbsp butter or tallow in a cast iron skillet over medium-high. Sear pork chops 3–4 minutes per side until golden brown.
Transfer skillet to a preheated 375°F oven. Bake 12–15 minutes, until pork reaches 145°F internal temperature.
Let rest 5 minutes before serving. Garnish with parsley and Parmesan if desired.
In this post, Dr. Zoë Harcombe argues that modern views on cholesterol are scientifically flawed and internally inconsistent. She outlines six key points: cholesterol is essential for life and produced endogenously because of its biological importance; HDL and LDL are lipoprotein carriers—not “good” or “bad” cholesterol; standard LDL measurements are calculated, not directly measured, using the Friedewald equation; statins inhibit the body’s natural cholesterol production and may derive any benefit primarily from anti-inflammatory effects rather than cholesterol lowering; and dietary cholesterol has no meaningful effect on blood cholesterol, a conclusion she attributes to Ancel Keys’ own research. Harcombe contends that widespread efforts to lower cholesterol in the general population are misguided, arguing that cholesterol’s central physiological role has been overshadowed by a reductionist and poorly interpreted risk model.
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