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

Pork chops with kimchi, sweet potatoes and bok choy

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

2 Servings, 450 Calories/Serving

25–40 Minutes

We take Korean kimchi to new heights by adding lime, cilantro, and sesame oil. The zesty, herbal flavors are the perfect backdrop for rich pork chops and a savory side of sweet potato and bok choy.

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.

3 organic scallions
3 ounces vegan kimchi
4 or 5 sprigs organic fresh cilantro
1 organic lime
1 teaspoon sesame oil
2 boneless pork loin chops (about 5 ounces each)
1 organic sweet potato
1 or 2 heads organic baby bok choy (about ½ pound total)
1 or 2 cloves organic peeled fresh garlic

Nutrition per serving

Calories 450, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 490mg (21% DV), Total Carb. 39g (14% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Sesame (sesame)

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

Make the kimchi

Trim the root ends from the scallions; thinly slice the scallions.
Finely chop the kimchi.
Finely chop the cilantro.
Zest and juice the lime, keeping the zest and juice separate. [Zest both limes; juice 1 lime. Save the remaining zested lime for another use.]

In a medium bowl, stir together the scallions, kimchi, cilantro, sesame oil, lime zest, 1 tablespoon [2 TBL] lime juice, and 1 teaspoon [2 tsp] neutral oil; season to taste with salt and pepper.

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 tablespoon [2 TBL] neutral 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 and resting, prepare the sweet potatoes and bok choy.

Prep and cook the sweet potatoes and bok choy

Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
Trim the root ends from the bok choy; cut the bok choy on the diagonal into 1-inch-wide strips.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

In the same pan used for the pork, if dry, add 1 tablespoon [2 TBL] neutral oil. Warm over medium-high heat until hot but not smoking. Add the sweet potato, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 5 to 6 minutes. Add the bok choy and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from the heat and season lightly to taste with salt and pepper.

Serve

Transfer the kimchi mixture to individual plates and top with the pork. Serve the sweet potatoes and bok choy on the side.

Kids Can!

Juice the lime.
Measure the lime juice.
Scrub the sweet potato.
Press the garlic (if you have a press).
Time the cooking.

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