Braised Cuban Pork & Seasonal Veg

I really love this recipe as is, however you can make it into a vegetarian recipe by swapping out the pork for tempeh (it has a slightly more nutty flavor than tofu) & cooking in the oven for 1 hour instead of two!


Makes 4 portions

2 thick pork chops
6 cloves garlic, peeled & chopped
1 lemon, juiced
2 T cumin
4 T coconut oil

2 large sweet potatoes, peeled & cut into cubes
2 C broccolini, washed
1 medium onion cut into
2 T oregano
1 T cayenne
2 T Salt


2 C arugula (per dinner, so 4 cups total)
1 lemon, juiced
2 T olive oil
Salt & fresh ground pepper to taste


10 mins prep + cook for 2 hours

Season the pork chops with the garlic, cumin & lemon juice
Let them sit while you prepare the remaining ingredients
Prepare all vegetables & place them in an oven-safe dish
Season the vegetables with oregano, cayenne & salt
Add 2 T of coconut oil to the vegetables, stir them so they are evenly coated
Time to brown the pork on all sides in a hot pan with the remaining 2 T of coconut oil
Once browned, add the pork chops on top of the vegetables along with any pan juices
Cover and bake at 300 C for two hours

Serve with a simple arugula salad