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

Pork chops with ginger-nectarine pan sauce and kale salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Family-Friendly, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 420 Calories/Serving

25–40 Minutes

Who doesn’t love a good melody? Featuring five-spice powder, savory pork chops, and a sweet ginger-nectarine sauce, this dish sings with deep, aromatic flavor.

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.

2 boneless pork loin chops (about 5 ounces each)
1 organic red onion
1-inch piece organic fresh ginger
1 organic nectarine or other stone fruit
2 tablespoons sherry vinegar
1 teaspoon five-spice powder
1 organic celery rib
5 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories 420, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 160mg (7% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

Prep and cook the pork

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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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. Do not clean the pan.

While the pork is cooking, prepare the sauce ingredients.

Prep the ginger-nectarine sauce ingredients

Peel and thinly slice enough onion to measure ⅓ cup [⅔ cup].
Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
Cut the nectarine in half and remove the pit; cut the fruit into ½-inch pieces.
Measure 1 teaspoon [2 tsp] sherry vinegar for the sauce; set aside the rest for the salad.

Cook the ginger-nectarine sauce

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the onion, ginger, and half the five-spice powder and cook until fragrant, 1 to 2 minutes. Add the nectarine and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Remove from the heat and stir in 1 teaspoon [2 tsp] sherry vinegar. Season to taste with salt and pepper and more five-spice powder, if desired.

While the sauce is cooking, prepare the salad.

Make the kale salad

Thinly slice the celery on the diagonal.

In a medium bowl, stir together the remaining sherry vinegar and 1½ tablespoons [3 TBL] oil; season to taste with salt and pepper. Add the celery and kale and toss to coat; season to taste with salt and pepper.

Serve

Transfer the kale salad and pork to individual plates. Top the pork with the ginger-nectarine sauce and serve.

Kids Can!

Time the pork.
Measure the onion and ginger.
Measure the sherry vinegar.
Assemble the kale salad.
Transfer the salad to plates.

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