3 pork chops

1 T coconut oil

1/4 C coconut aminos

1/4 C lime juice

1 tsp smoked sea salt

1/2 onion, large clove garlic

spinach or other greens

optional: fresh mint for garnish, cauliflower

Preheat oven to 350.  Slice the onion and roughly chop the garlic.  Set aside.  Heat the coconut oil in a cast iron or other oven safe pan.  Brown the pork chops on all sides.  Set the chops aside.  Place the onions, garlic and smoked sea salt at the bottom of the pan.  Lay the pork chops on top.  Pour the lime juice and coconut aminos over top.  Bake for approximately approximately 13 minutes or until chops are cooked through.

Set the pork chops aside on a platter,  Remove the onions with a slotted spoon and use the juices to wilt as much spinach as will fit in your pan.  Other greens work as well, but spinach is my favorite for this.  You will have to heat it for a few minutes on the stove top with other greens.  Serve the pork chops over streamed cauliflower- preferably steamed in chicken broth for added flavor and nutrition- with greens, onions and sauce.  Garnish with finely chopped fresh mint.