In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork chops with roasted grapes and pear-chicory salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 750 Calories/Serving

30–40 Minutes

Not only do roasted grapes have a concentrated sweetness that we find irresistible (particularly with seared pork), but research has shown that grapes are a natural source of beneficial components called polyphenols, which protect the health and functioning of our cells. High in protein, pork loin is also low in saturated fat and chock-full of B vitamins, essential for metabolism and energy, plus zinc and a healthy dose of selenium.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ pound red grapes
1 red onion
Two 6-ounce boneless pork loin chops
Mixed chicories
1 Persian cucumber
1 d’Anjou pear
1 ounce pecans
Whole-grain mustard vinaigrette base (whole-grain mustard - sherry vinegar - honey)
Fresh mint

Nutrition per serving

Calories: 750, Protein: 42 g, Total Fat: 42 g, Monounsaturated Fat: 26.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Carbohydrates: 51 g, Fiber: 10 g, Added Sugar (Honey): 8 g, Sodium: 750 mg

Contains: tree nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Roast the grapes and onion

Heat the oven to 400ºF.

Remove any stems from the grapes.
Peel and cut the red onion crosswise into ¼-inch-thick slices; separate the slices into rings.

On a sheet pan, toss the grapes and onion with 1 to 2 tablespoons oil and season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until starting to caramelize, 18 to 20 minutes.
While the grapes and onion roast, prepare the pork.

Prep and cook the pork

Pat the pork dry with a paper towel; season with salt and pepper.

In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.
While the pork cooks, prepare the salad.

Make the vinaigrette and salad

Trim the root end from the chicories.
Trim the ends from the cucumber; thinly slice the cucumber on the diagonal.
Cut the pear into quarters and cut away the core; thinly slice the fruit.
Coarsely chop the pecans.

In a small bowl, stir together the mustard vinaigrette base and 1 tablespoon oil.
In a medium bowl, toss the chicories, cucumber, pear, and pecans with as much vinaigrette as you like. Season to taste with salt and pepper.

Chop the mint; finish the roasted grapes and onion

Strip the mint leaves from the stems; coarsely chop the leaves.

Toss the mint with the roasted grapes and onion.

Serve

Transfer the pork to individual plates and top with the grapes and onion. Serve the salad on the side.

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