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1.Pound Both Sides Of Each Pork Chop To Tenderize The Meat. 2.Whisk Egg In A Small Bowl. Coat Pork Chops With Egg Mixture And Season Each Side With 1 Tsp Chopped Cacao Nibs. Season With Sea Salt And Freshly Ground Black Pepper If Desired. Set Aside. 3.Heat 2 Tsp Of Coconut Oil In A Large Saute Pan Over Medium Heat. Once Hot, Add Diced Butternut Squash, Stirring Often. 4.After About 5 Minutes, Place 1 Tsp Coconut Oil In A Different Pan Over Medium-High Heat. When Pan Is Hot, Place Coated Pork Chops In Skillet And Cook To Desired Temperature (165
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