Place the coconut oil in a large skillet and heat over medium heat.
Sprinkle the pork chops with the salt and pepper and then add to the preheated pan. Cook for 5 minutes.
Flip the pork chops then add the monk fruit, cinnamon, nutmeg, cloves and vinegar over the top of the pork chops. Stir gently and move around the pork chops a little bit in the pan to let the juices get underneath.
Cook for another 4 minutes.
Remove the pork chops from the pan and place on 4 plates. Drizzle any remaining juices over the top and serve while warm
*A nice fresh kale salad is a perfect side dish!