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

Southern French–style pork with garlicky pecan aillade and braised kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 700 Calories/Serving

20 Minutes

Inspired by the cuisine of the Languedoc region in southern France, we pair pork chops with a garlicky aillade and a side of braised kale with raisins.

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)
2 teaspoons sweet smoked paprika
1 organic red onion
1 organic orange
1 bunch organic lacinato kale or other leafy greens
¼ cup raisins
1 teaspoon red chile flakes (optional)
3 tablespoons pecans
Sunbasket Italian salsa verde (extra virgin olive oil - parsley - capers - garlic - lemon juice - lemon zest - kosher salt - black pepper)

Nutrition per serving

Calories 700, Total Fat 47g (60% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 280mg (12% DV), Total Carb. 39g (14% DV), Fiber 9g (32% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Tree Nuts (pecan)

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 generously with salt and pepper and rub all over with the paprika.

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.

While the pork is cooking, prepare the kale.

Prep and cook the kale

Peel and coarsely chop enough onion to measure 1 cup [2 cups].
Zest and juice the orange, keeping the zest and juice separate. Set aside the zest for the aillade.
Strip the kale leaves from the stems; coarsely chop the leaves.

In another large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft and starting to caramelize, 3 to 4 minutes. Stir in the orange juice, raisins, and as many chile flakes as you like. Working in batches if needed, add the kale and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

While the kale is cooking, prepare the aillade.

Make the aillade

Finely chop the pecans.

In a small bowl, stir together the pecans, salsa verde, and orange zest. Season to taste with salt and pepper.

Serve

Transfer the pork and kale to individual plates. Top the pork with the aillade and serve.

Kids Can!

Measure the onion.
Juice the orange.
Stir the aillade.
Set the table.

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