In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Orange chipotle–glazed pork with coleslaw and roasted sweet potato
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
30–45 Minutes
What’s sunshine without a little heat? For the perfect balance of flavors, we glaze pork loin chops with bright orange juice and mildly spicy chipotle chile powder.
In your bag
- 1 organic sweet potato
- 1 teaspoon chipotle chile powder
- 1 wedge organic green or other cabbage (about 7 ounces)
- 1 organic Granny Smith or other apple
- 3 organic scallions
- Sunbasket slaw dressing base (apple cider vinegar - honey)
- 2 ounces organic shredded carrots
- 2 boneless center-cut pork loin chops (about 5 ounces each)
- Sunbasket orange glaze (orange juice - honey - coconut aminos - rice vinegar - toasted sesame oil - garlic - ginger)
Nutrition per serving
Calories 540, Total Fat 30g (38% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 200mg (9% DV), Total Carb. 44g (16% DV), Fiber 7g (25% DV), Total Sugars 24g (Incl. 8g Added Sugars, 16% DV), Protein 27g
Contains:
Tree Nuts (coconut), 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
Wash produce before use
1
Prep and roast the sweet potato
Heat the oven to 400°F.
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan [2 sheet pans], drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt, pepper, and a pinch of the chipotle chile powder and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the rest of the meal.
2
Make the coleslaw
- Cut away any core from the cabbage; thinly slice the cabbage.
- Peel the apple if desired; core and thinly slice.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a medium bowl, stir together the slaw dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the apple, scallions, carrots, and half the cabbage and toss to combine. Add more cabbage if desired, then season to taste with salt and pepper.
3
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
- In a small bowl, mix the orange glaze with as much of the remaining chipotle chile powder as you like.
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 once, until lightly browned on both sides but not yet cooked through, 1 to 2 minutes per side. Brush with the orange chipotle glaze, turn the pork over, and brush with more glaze. Continue to cook, turning frequently and occasionally brushing with more glaze, until the pork is browned but still faintly pink within, 6 to 8 minutes. Remove from the heat.
Serve
Transfer the pork, sweet potato, and coleslaw to individual plates, drizzle over any remaining glaze, and serve.
Kids Can!
- Toss the sweet potato with oil and seasonings.
- Stir the slaw dressing base and oil.
- Assemble the coleslaw.
- Time the cooking.