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.

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BBQ pork chops and broccoli slaw with raisins and walnuts

Dairy-Free, Mediterranean, Diabetes-Friendly, Family-Friendly, Gluten-Free, Carb-Conscious, Lean & Clean

2 Servings, 560 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
  • 2 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: 560, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 100mg (33% DV), Sodium: 510mg (21% DV), Carbohydrates: 33g (11% DV), Total Sugars: 19g, Added Sugars: 7g (14% DV).
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.

Instructions

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

Wash produce before use

1

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. 

2

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. 

3

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. 

Serve

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.