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.