BBQ pork chops and broccoli slaw with raisins and walnuts

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

BBQ pork chops and broccoli slaw with raisins and walnuts

BBQ pork chops and broccoli slaw with raisins and walnuts

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

2 Servings, 570 Calories/Serving

25–40 Minutes

We love a good pork chop. Especially when it’s slathered with our tangy Southern-style BBQ sauce and paired with a cool, crunchy, and vibrant broccoli slaw. 

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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.
  • ½ pound organic broccoli
  • 1 organic celery rib
  • 1 organic red onion
  • 3 tablespoons walnuts
  • 3 tablespoons raisins
  • Sunbasket “creamy” coleslaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
  • 2 boneless center-cut pork loin chops (about 6 ounces each)
  • Sunbasket BBQ sauce base (tomato paste - apple cider vinegar - maple syrup - molasses - vegan Worcestershire - garlic - kosher salt - black pepper)

Nutrition per serving

Calories 570, Total Fat 34g (44% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 510mg (22% DV), Total Carb. 35g (13% DV), Fiber 6g (21% DV), Total Sugars 22g (Incl. 7g Added Sugars, 14% DV), Protein 36g
Contains: Eggs, Tree Nuts (walnut), Soybeans

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.


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

Wash produce before use


Make the broccoli slaw

  • Trim the stems from the broccoli; cut the stems in half lengthwise, then crosswise into thin half-moons. Cut the remaining broccoli into 1-inch florets.
  • Cut the celery into ¼-inch-thick slices.
  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups]; set aside ½ cup [1 cup] for the pork.
  • Coarsely chop the walnuts.

In a large bowl, toss together the broccoli stems and florets, celery, ¼ cup [½ cup] onion, walnuts, raisins, and as much coleslaw dressing as you like (set aside the remaining dressing for serving). Season to taste with salt and pepper. 


Cook the onion

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the remaining chopped onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Transfer to a medium bowl. 


Prep and cook the pork and BBQ sauce

  • Pat the pork dry with a paper towel; season with salt and pepper.

In the same pan used for the onion, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 7 to 9 minutes. Reduce the heat to medium and stir in the BBQ sauce base, onion, and 1 to 2 tablespoons [2 to 4 TBL] water. Cook until the sauce is heated through, 1 to 2 minutes. 


Transfer the broccoli slaw and pork chops to individual plates. Spoon the onion and BBQ sauce over the pork and serve any remaining dressing on the side.

Kids Can!
  • Measure the onion.
  • Assemble the broccoli slaw.
  • Measure the water for the BBQ sauce.
  • Time the cooking.
  • Transfer the slaw to plates.