In order to bring you the best organic produce, some ingredients may differ from those depicted.
Curried pork chops with roasted broccoli and apple-ginger compote
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
Inspired by one of her favorite childhood meals, Chef Sofia created these pan-roasted pork chops rubbed with curry powder and topped with a zesty apple-ginger compote.
In your bag
- ¼ pound organic broccoli
- 2 organic Roma or other tomatoes
- 1-inch piece organic fresh ginger
- 1 organic Gala or other apple
- 1 tablespoon honey
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- 1½ teaspoons curry powder
- 3 organic scallions
- Sunbasket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
Calories 490, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 330mg (14% DV), Total Carb. 32g (12% DV), Fiber 6g (21% DV), Total Sugars 21g (Incl. 7g Added Sugars, 14% DV), Protein 32g
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
Prep and roast the broccoli and tomatoes
Heat the oven to 425°F.
- Cut the broccoli into 1-inch florets; trim any coarse stems.
- Cut away the cores from the tomatoes; cut the tomatoes into 2-inch pieces.
On one end of a sheet pan [on 1 sheet pan], toss the broccoli with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer. On the other end of the sheet pan [on a 2nd sheet pan], toss the tomatoes with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.
Roast, stirring the broccoli and tomatoes halfway through, until the tomatoes are softened and the skins begin to wrinkle, about 10 minutes. Carefully transfer the tomatoes to a plate and continue roasting the broccoli until tender and lightly browned, about 10 minutes longer. While the broccoli and tomatoes are roasting, prepare the apple-ginger compote and start the pork.
Make the apple-ginger compote
- Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
- Peel the apple, if desired; core and cut into ½-inch pieces.
- Measure 1 teaspoon [2 tsp] honey; save the rest for another use.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the ginger and cook until fragrant, about 1 minute. Stir in the apple and cook until just starting to soften, 1 to 2 minutes. Remove from the heat and stir in the 1 teaspoon [2 tsp] honey. Transfer to a plate. Wipe out the pan.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper and the curry powder.
In the same pan used for the compote, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Meanwhile, prepare the scallions and vinaigrette
Finish the broccoli and tomatoes
- Trim the root ends from the scallions; finely chop enough of the white parts to measure 2 tablespoons [¼ cup]; save the remaining scallions for another use.
In a large bowl, stir together the 2 tablespoons [¼ cup] scallions, honey-mustard vinaigrette base, and 1 tablespoon [2 TBL] oil. Add the broccoli and tomatoes and toss to coat. Season to taste with salt and pepper.
Transfer the pork, broccoli, and tomatoes to individual plates. Top the pork with the apple-ginger compote and serve.
- Toss the broccoli and tomatoes with oil and season.
- Measure the ginger and scallions.
- Stir the honey-mustard vinaigrette.
- Top the pork with the apple-ginger compote.