Pork Chop with Cabbage & Sweet Potato
4 ounce boneless pork loin chop
1 cup green cabbage, shredded
1 small sweet potato
3 teaspoons coconut oil, divided
Salt and pepper, to taste
Preheat oven to 425F. Line a baking sheet with foil.
In a skillet over medium-high heat warm 1 teaspoon of the coconut oil and sear the chop on each side, about 2 minutes per side. Place the chop on baking sheet and place in oven to cook for 20 minutes.
While the chop bakes, prepare your sweet potato by microwaving on high power approximately 4 minutes (microwave ovens vary, so use your “baked potato” setting or consult manufacturer guidelines).
In the skillet used to sear the chop, heat 1 teaspoon of the coconut oil and sauté the cabbage until just tender. Transfer cabbage to serving plate.
When the potato is cooked through, place on serving plate and top with remaining teaspoon of the coconut oil.
When the chop is cooked through, add it to serving plate, salt and pepper all as desired and serve immediately.