Lemon Caper Pork Chops

In the morning, drain the shirataki noodles and rinse with water. Let dry over the course of the day. When ready to cook, dry the chops with paper towels, and season with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm. 

Drain the oil from the skillet, then melt ghee over medium heat until sizzling. Add the shallot and garlic, and saute, reducing the heat if necessary, about 1 minute. Sprinkle in the oat bran, and cook, stirring, for 2 minutes. Whisk in the broth, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half.

Stir in the capers, parsley, lemon zest and juice and hot sauce to taste if using, and simmer for 1 to 2 minutes. Nestle the pork chops into the sauce, add the shirataki noodles, and allow it all to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.