In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blueberry-apricot pork chops with sautéed kale
Carb-Conscious, Dairy-Free, Diabetes-Friendly, Lean & Clean, Gluten-Free, Soy-Free, Mediterranean, Family-Friendly
2 Servings, 450 Calories/Serving
For this restaurant-worthy meal, our chefs have prepped the blueberry-apricot sauce for you, so you can have dinner on the table in 15 minutes.
- In your bag:
- Organic shredded kale
- Sun Basket blueberry-apricot sauce (blueberries - dried apricots - chicken broth - honey - sherry vinegar - kosher salt - black pepper - dried oregano)
Calories: 450, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 490mg (20% DV), Carbohydrates: 36g (12% DV), Total Sugars: 26g, Added Sugars: 10g (20% DV).
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.
Wash produce before use
Cook your protein
- Pat your protein dry with a paper towel. Season with salt and pepper.
Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to individual plates. Do not clean the pan.
Pork blade steaks: Cook the pork steaks, turning once and pressing occasionally with a spatula to ensure the meat cooks evenly, until browned and cooked through, 4 to 5 minutes per side. Transfer to individual plates. Do not clean the pan.
Chicken: Cook the chicken, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to individual plates. Do not clean the pan.
Cook the kale
Heat the sauce