Delicious flavor!  The turnips happily take the place of potatoes. I make my homemade chicken stock (so healthy, too!) in the slow-cooker.  When you are finished with your rotisserie chicken, place in slow-cooker along with water to cover, parsley, salt, pepper, paprika and chopped onion and carrots.  Put on low heat overnight and strain liquid over a colander.  Discard solids.  I keep mine in a sealed container in the freezer and take it out the night before I know I will be needing it.

1/cup Gluten-Free Bake Mix 2 (60 mL)
1/cup grated Parmesan cheese (60 mL)
  (the kind in a can)
1 tsp seasoning salt (5 mL)
1/tsp black pepper (2 mL)
8, 1/2 –inch (1.3 cm) thick, boneless pork chops (0.9 kg)
1/cup light-tasting olive oil, OR (60 mL)
  bacon fat
1 lb turnips, chopped or sliced if they are the ones (0.45 kg)
  that look like white carrots  Here
2 cups chicken stock (see recipe under blurb), OR (500 mL)
  use commercial chicken broth

In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, seasoning salt and black pepper.  Spoon the breading over the pork chops on both sides.

In nonstick frying pan, in 2 tbsp (30 mL) olive oil, OR bacon fat, cook the first 4 chops over medium high heat, reducing to medium, to brown them nicely.  Repeat.

To slow cooker, add the pork chops and turnips and any remaining breading.  Pour the chicken broth over all and cook on low setting for 8 to 10 hours, or until the pork chops are very tender.

Yield:  6 servings
1 serving
494.6 calories
31.5 g protein
37.4 g fat
1.4 g fiber
4.8 g net carbs