Blueberry-apricot pork chops with sautéed kale

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

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

15 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

Ingredients

Sun Basket 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 box.
  • 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)

Nutrition per serving

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.

Instructions

Wash produce before use

1

Cook your protein

  • Pat your protein dry with a paper towel. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.

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.

2

Cook the kale

In the same pan used for your protein, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Working in batches if needed, add the kale, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until starting to wilt, 2 to 3 minutes. Transfer to the plates with your protein.

3

Heat the sauce

Stir the blueberry-apricot sauce into the pan and cook, scraping up any browned bits from the bottom of the pan, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Spoon the blueberry-apricot sauce over your protein and serve.