Tina’s curried pork with roasted kohlrabi and apple-ginger compote

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

Tina’s curried pork with roasted kohlrabi and apple-ginger compote

Diabetes-Friendly, Dairy-Free, Paleo, Carb-Conscious, Mediterranean, Gluten-Free, Soy-Free

2 Servings, 520 Calories/Serving

25–40 Minutes

Sun Basket Test Kitchen Sous Chef Sofia’s Danish mom prepared these pan-roasted pork chops rubbed with curry powder (a favorite spice in Denmark) and served them with apple-ginger compote for family dinners.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 1 organic kohlrabi
  • 2 organic Roma or other tomatoes
  • 1-inch piece organic fresh ginger
  • 1 organic Gala or other apple
  • 1 teaspoon honey
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1½ teaspoons curry powder
  • 1 or 2 organic shallots
  • Sun Basket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)

Chef's Tip

If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each sugar and salt in 2 cups warm water. Submerge the chops and let stand at room temperature for at least 20 minutes and up to 1 hour, or cover and refrigerate for up to 9 hours. Drain and pat dry. Don’t season them with salt in Step 3, but otherwise follow the recipe as written.

Nutrition per serving

Calories: 520, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 105mg (35% DV), Sodium: 180mg (8% DV), Carbohydrates: 31g (10% DV), Total Sugars: 21g, Added Sugars: 7g (14% 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

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

Wash produce before use

1

Prep and roast the kohlrabi and tomatoes

Heat the oven to 425°F.
  • Using a peeler or sharp paring knife, peel the kohlrabi and trim the ends; cut the kohlrabi into 1-inch pieces.
  • 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 kohlrabi 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 kohlrabi 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 kohlrabi until tender and lightly browned, about 10 minutes longer.
While the kohlrabi and tomatoes roast, prepare the apple-ginger compote and start the pork.

2

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.
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 honey. Transfer to a plate. Wipe out the pan.

3

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.
While the pork cooks, prepare the shallots and vinaigrette.

4

Finish the kohlrabi and tomatoes

  • Peel and finely chop enough shallots to measure 2 tablespoons [¼ cup].
In a large bowl, stir together the shallots, honey-mustard vinaigrette base, and 1 tablespoon [2 TBL] oil. Add the kohlrabi and tomatoes and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the pork, kohlrabi, and tomatoes to individual plates. Top the pork with the apple-ginger compote and serve.

Kids Can!

  • Toss the kohlrabi and tomatoes with oil and seasonings.
  • Measure the ginger and shallots.
  • Stir the honey-mustard vinaigrette.
  • Toss the kohlrabi and tomatoes with vinaigrette.
  • Top the pork with the apple-ginger compote.