Blueberry-apricot pork chops with sautéed kale

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Blueberry-apricot pork chops with sautéed kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 440 Calories/Serving

15 Minutes

For this restaurant-worthy meal, our chefs have prepped the sauce and side dish components for you so you can have dinner on the table in minutes.

Ingredients

In your bag:
Boneless pork loin chops
Organic shredded kale
Sunbasket blueberry-apricot sauce (blueberries - dried apricots - chicken broth - honey - sherry vinegar - kosher salt - black pepper - dried oregano)

Nutrition per serving

Calories 440, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 420mg (18% DV), Total Carb. 34g (12% DV), Fiber 6g (21% DV), Total Sugars 22g (Incl. 8g Added Sugars, 16% DV), Protein 32g

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

Wash produce before use

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 olive 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 individual plates. Do not clean the pan.

Cook the kale; heat the sauce

In the same pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Working in batches if needed, add the kale, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until starting to wilt, 2 to 3 minutes. Transfer to the plates with the pork.
Stir the blueberry-apricot sauce into the pan and cook, scraping up any browned bits from the bottom of the pan, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Spoon the blueberry-apricot sauce over the pork and serve with the kale.

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