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

Seared boneless pork chops with chermoula butter

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

2 Servings, 530 Calories/Serving

35 Minutes

When it comes to nutritional content, few vegetables deliver the goods like sweet potatoes. They’re loaded with beta carotene, vitamin C, B6, fiber, potassium, copper, and iron. But especially when served with a mild, lean protein like these pork chops, mashed sweet potatoes can taste cloying if not kept in check. Chef Justine counters their sweetness with an herb-packed chermoula butter (inspired by the fragrant Moroccan sauce of the same name), and pan-seared, just-the-right-amount-of-bitter radicchio.

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 pound sweet potatoes
2 tablespoons unsalted butter (optional)
1 lemon
1 garlic clove
Fresh cilantro
Fresh flat-leaf parsley
Chermoula spice blend (cumin - coriander)
Two 6-ounce boneless pork chops
1 radicchio

Nutrition per serving

Calories 530, Total Fat 29g (37% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 420mg (18% DV), Total Carb. 35g (13% DV), Fiber 5g (18% DV), Protein 31g

Instructions

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

Wash produce before use

Cook the sweet potatoes

Bring a pot of salted water to a boil. Heat the oven to 250°F. Meanwhile:

Cut the sweet potato into 4 pieces.

Add the potatoes to the boiling water and cook until tender, 15 to 20 minutes. Drain and carefully peel them. While the potatoes cook, make the chermoula butter and cook the pork.

Make the chermoula butter

If using, allow the butter to come to room temperature in a small bowl (substitute with 1 to 2 tablespoons olive oil for a dairy free version).
Finely chop the garlic.
Coarsely chop the cilantro leaves and fine stems.
Pick the leaves from the parsley and coarsely chop; discard the stems.
Zest and juice the lemon.

To the bowl with the softened butter, add the chermoula spice blend, garlic, cilantro, parsley, lemon zest and 2 teaspoons lemon juice. Using a fork, mash to combine. Season to taste with salt and pepper.

Cook the pork chops

Season the pork chops generously on both sides with salt and pepper.

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork chops and cook until well browned and just cooked through, 3 to 5 minutes per side. Transfer to a sheet pan and keep warm in the oven while you cook the radicchio.

Cook the radicchio

Cut the radicchio into 4 wedges and season generously with salt and pepper.

In the same pan used to cook the pork, cook the radicchio pieces over medium-high heat until well browned and beginning to wilt, 2 to 3 minutes per side. Transfer to the oven with the pork while you mash the potatoes.

Mash the sweet potatoes

In a mixing bowl, season the drained, peeled sweet potatoes with salt and pepper to taste. Using a fork, mash them until smooth.

Serve

Spread the mashed sweet potatoes in an even layer on invidual plates. Top with the pork chops and radicchio wedges. Garnish the pork with the chermoula butter and serve.

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