Cacao Nib Pork Chops

Cacao Nib Pork Chops
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Cacao Nib Pork Chops

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 395

carbohydrate 51g

protein 22g

fat 16g


  • 4 piece(s) pork chops, boneless (4-6 oz) trimmed of all fat
  • 1/3 cup(s) cacao nibs, raw chopped
  • 1 medium butternut squash peeled and diced
  • 2 tablespoon(s) honey, raw (optional)
  • 3 teaspoon(s) coconut oil
  • 1 large egg(s)
  • 2 cup(s) spinach
  • 1/4 teaspoon(s) cinnamon
  • 1 teaspoon(s) sea salt to taste
  • 1 teaspoon(s) black pepper freshly ground, to taste


  1. Pound both sides of each pork chop to tenderize the meat.
  2. Whisk egg in a small bowl. Coat pork chops with egg mixture and season each side with 1 teaspoon chopped cacao nibs. Season with sea salt and freshly ground black pepper if desired. Set aside.
  3. Heat 2 teaspoons of coconut oil in a large saute pan over medium heat. Once hot, add diced butternut squash, stirring often.
  4. After about 5 minutes, place 1 teaspoon 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).
  5. 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.
  6. When squash is tender, serve over a handful of spinach, and serve pork chops on the side.

This recipe inspired in part or in whole from here