Chicago-style pork blade sandwiches with caramelized onion and coleslaw

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

Chicago-style pork blade sandwiches with caramelized onion and coleslaw

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 870 Calories/Serving

25–40 Minutes

In this stand-out dish, we pile juicy pork blade steaks with sweet dried plums and caramelized onion, then serve the sandwiches with a side of creamy coleslaw. Grab some napkins and roll up your sleeves, because this delicious sando is worth it.

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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.
  • 1 organic red onion
  • 1½ ounces dried plums
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • ¼ pound organic shredded carrots
  • Sunbasket coleslaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
  • 2 pork blade steaks (about 6 ounces each)
  • 2 ciabatta rolls

Nutrition per serving

Calories 870, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 920mg (40% DV), Total Carb. 99g (36% DV), Fiber 10g (36% DV), Total Sugars 18g (Incl. 2g Added Sugars, 4% DV), Protein 38g
Contains: Eggs, Wheat

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.


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

Wash produce before use


Prep and caramelize the onion

  • Peel and thinly slice the onion.
  • Coarsely chop the dried plums.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to caramelize, 8 to 10 minutes. Add the dried plums and ¾ cup [1¼ cups] water and cook, stirring occasionally, until the liquid has thickened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. While the onion is cooking, start preparing the rest of the meal.


Make the coleslaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
In a large bowl, toss together the cabbage, carrots, and half the coleslaw dressing. Add more dressing, if desired, and season to taste with salt and pepper.


Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the pork and cook, 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 a plate. Pour off all but 1 to 2 teaspoons oil in the pan.


Toast the ciabatta

  • Cut the ciabatta in half horizontally.
In the same pan used for the pork, place the ciabatta, cut sides down, and cook over medium-high heat until lightly browned, 3 to 4 minutes.


Transfer the ciabatta bottoms, cut sides up, to individual plates. Top each with the pork and caramelized onion. Close with the ciabatta tops. Serve the coleslaw on the side.
Kids Can!
  • Measure the water for the onion.
  • Assemble the coleslaw.
  • Time the cooking.
  • Sing Take Me Out to the Ball Game.