Heat 2 Tbsp coconut oil in a large pot. I use my enameled cast iron Dutch oven. When the oil is hot, add the pork chops and cook on both sides until cooked through and caramelized. Remove the meat to a plate or cutting board.
Add more oil, if needed, then add onion. Sautee about five minutes then add minced garlic. Cook 2 more minutes then add tomatoes and mixed vegetables.
Add chicken broth and bring to a boil. While the veggie mixture is heating up, cut up the pork and add it back to the pot.
Simmer on medium low, partially covered, for 1½ hours.
Add diced potatoes (and water, if broth has cooked off and is below the meat and vegetables) and cook on medium for 30 minutes longer.
Serve hot and enjoy! This recipe also makes for great lunch leftovers later in the week!