In a small bowl, combine 2 teaspoons of the dried thyme, chilli flakes, oregano and salt and pepper. Add the pork steaks and rub the spice mix into them, ensuring each piece is covered evenly by the spices.

In a frying pan, heat 1 teaspoon of the coconut oil over a high heat. Add the pork steaks and sear on both sides until brown, about 4 minutes each side. Remove from the pan and transfer to a plate.

Reduce the heat in the fry pan to medium, and heat the remaining coconut oil until melted. Add the onion, mushroom, garlic and remaining dried thyme and cook until onion is translucent and the mushrooms are cooked through, about 5 minutes.

Add the tomatoes and kale to the pan, and stir to combine. Simmer the mixture for about 4 minutes, until the tomato has reduced down. Add the pork steaks back to the pan and cover with tomato, cooking for an additional 5 minutes, or until the pork is cooked through.

Serve immediately, ensuring each steak is covered with a generous portion of the tomato sauce. This goes well with a salad, mashed potato or pasta.