4 teaspoons organic, unrefined coconut oil, divided
2 cups raw collard leaves, washed, dried and chopped
Salt and Pepper
4 ounce pork loin chop
½ navel orange, peel removed, orange flesh chopped
2 Tablespoons whole cranberries
1 Tablespoon water
In a medium saucepan, warm 2 teaspoons of the coconut oil and add collard, salt and pepper (to taste). Cover and cook 10 minutes, until collards cook down; stir, turn off heat and cover. The collards will continue to cook with the steam inside the saucepan, even with the heat off.
In a skillet over medium-high heat, warm 1 teaspoon of the coconut oil and cook the pork loin chop 8 minutes per side, until cooked through (time may vary depending upon thickness of the chop you use).
When chop is cooked through, transfer it to a plate, add the remaining 1 teaspoon coconut oil to the same pan where the pork was cooked and add orange, cranberries and water. Cook until cranberries pop, then stir and mash cranberries slightly with the back of a spoon. Stir and cook until mixture becomes slightly thick, about 5 minutes.
To serve, place collard greens on a plate, top with pork and spoon cranberry orange sauce over the top.