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

Pork chops with pear mostarda and wilted kale

Gluten-Free Friendly, Soy-Free, Paleo, Mediterranean, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

30–45 Minutes

These pork chops transform into an elegant Italian dish with the help of pear mostarda, a sweet, tangy, chutney-like sauce that’s easily made ahead.

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.

1 or 2 organic shallots
1 organic red d’Anjou or other pear
1 rounded tablespoon ghee (optional)
1 teaspoon Urfa chile flakes (optional)
Sunbasket mostarda base (maple syrup - apple cider vinegar - Dijon mustard)
2 boneless pork loin chops (about 6 ounces each)
1 or 2 cloves organic peeled fresh garlic
4 or 5 sprigs organic fresh flat-leaf parsley
¼ pound organic braising or other leafy greens

Nutrition per serving

Calories 470, Total Fat 23g (29% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 270mg (12% DV), Total Carb. 30g (11% DV), Fiber 5g (18% DV), Total Sugars 19g (Incl. 9g Added Sugars, 18% DV), Protein 43g
Contains: Milk

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 mostarda

Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup]; set aside half for the greens.
Cut the pear lengthwise into quarters and cut away the core; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.

In a medium sauce pot over medium heat, warm the ghee or 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in half the shallots, season with salt and as much Urfa chile as you like, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the pear and cook until starting to soften, 1 to 2 minutes.
Add the mostarda base and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the pear is tender but not falling apart, 15 to 20 minutes, depending on ripeness. Remove from the heat and season to taste with salt and pepper.
While the mostarda cooks, prepare the rest of the meal.

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 cooks, prepare the garlic and parsley.

Prep the garlic and parsley; cook the greens

Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and remaining shallots and cook until fragrant, 1 to 2 minutes. Working in batches if needed, stir in the greens and half the parsley and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pork and greens to individual plates. Top the pork with the mostarda, garnish with the remaining parsley, and serve.

Kids Can!

Measure the shallots.
Measure the water for the mostarda.
Press the garlic (if you have a press).
Strip the parsley leaves.
Garnish with the parsley.

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