Blueberry-apricot pork chops with sautéed kale

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

Blueberry-apricot pork chops with sautéed kale


Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Blueberry-apricot pork chops with sautéed kale

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

2 Servings, 450 Calories/Serving

15 Minutes

We gobble up this blueberry sauce like kids eating candy, and our dietitian Joy Wang says go for it. The blueberries and kale couldn’t be better for us!

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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 box.
  • Boneless pork loin chops
  • In your bag:
  • Your choice of protein
  • Organic shredded kale or other leafy greens
  • Sunbasket blueberry-apricot sauce (blueberries - dried apricots - Sunbasket chicken stock - honey - sherry vinegar - kosher salt - black pepper - dried oregano)

Nutrition per serving

Calories 450, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 490mg (21% DV), Total Carb. 36g (13% DV), Fiber 6g (21% DV), Total Sugars 26g (Incl. 10g Added Sugars, 20% DV), Protein 33g

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.


Wash produce before use


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. 


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. 


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.


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