Serves 2 for dinner, with leftovers for lunch.
Approximate cooking time: 40 minutes
- 4 (4-6 oz) boneless pork chops, trimmed of all fat
- 1/3 cup raw cacao nibs, chopped
- butternut squash (about 1-1/2 lbs), peeled and diced
- 2 Tbs raw honey (optional)
- 3 tsp coconut oil
- 1 egg
- 2 handfuls (cups) spinach
- 1/4 tsp cinnamon
- sea salt and freshly ground black pepper, to taste
- Pound both sides of each pork chop to tenderize the meat.
- Whisk egg in a small bowl. Coat pork chops with egg mixture and season each side with 1 tsp chopped cacao nibs. Season with sea salt and freshly ground black pepper if desired. Set aside.
- Heat 2 tsp of coconut oil in a large saute pan over medium heat. Once hot, add diced butternut squash, stirring often.
- After about 5 minutes, place 1 tsp coconut oil in a different pan over medium-high heat. When pan is hot, place coated pork chops in skillet and cook to desired temperature (165° F recommended).
- Meanwhile, add honey to the butternut squash as it cooks, and sprinkle with cinnamon. Season with sea salt and freshly ground black pepper if desired.
- When squash is tender, serve over a handful of spinach, and serve pork chops on the side.