In a large skillet over medium heat, heat coconut oil. To the skillet, add the onion, garlic, tomatoes and basil. Cook for 5 minutes then add the chicken broth and salt and pepper.
To the skillet, add the pork chops and bring broth to a boil. Cover skillet and reduce heat to low.
Cook for 25 minutes, until pork is no longer pink in the center. Serve pork warm with tomato basil sauce over the top.
Notes
SERVING SUGGESTION: Shredded Brussels sprouts. (Cut large Brussels sprouts in half lengthwise then place on a clean surface, cut sides down and thinly slice; stir-fry in olive oil and grass fed butter over medium heat until almost tender. Add a little chicken broth, cover and simmer for 3 minutes or until tender; toss with salt and pepper to taste and a dash of ground nutmeg.)NUTRITION: 224 Calories; 12g Fat (48.0% calories from fat); 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 176mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 1 1/2 Fat.