Grilled pork chops with plum and fennel salad and roasted sweet potatoes

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

Grilled pork chops with plum and fennel salad and roasted sweet potatoes

Paleo, Soy-Free, Gluten-Free

2 Servings, 680 Calories/Serving

30 Minutes

As plum season comes to an end we try to make the most of them while we can. Here Chef Justine combines them with fresh fennel to make a delicious partner for grilled pork chops.

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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.
  • 2 - 6oz boneless pork loin chops
  • 1 pound sweet potatoes
  • 1 lemon
  • 1 fennel bulb with fronds
  • 2 red plums
  • 1-2 shallots
  • 2 fresh thyme sprigs
  • 2 tablespoons unsalted butter

Nutrition per serving

Instructions

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

Wash produce before use

1

Season the pork; roast the sweet potatoes

  • Heat oven to 400°F.
  • Season the pork with salt and pepper.
  • Cut the sweet potato into ½-inch-thick half-moon slices.
Put the potato slices on a baking sheet, drizzle them with olive oil, and season with salt and pepper. Roast the potatoes in the hot oven until well-browned and tender, about 25 minutes

2

Make the salad

  • Zest and juice the lemon.
  • Trim fronds from the fennel, reserving the fronds. Cut the fennel into very thin slices.
  • Cut the plums into ¼-inch slices.
In a salad bowl, toss the fennel fronds and slices with the plums. Add the lemon zest and 1 tablespoon of the juice. Season with salt and pepper and drizzle with olive oil.

3

Cook the pork

In a 12-inch frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the pork chops and cook until well browned and still slightly pink inside, about 5 minutes on each side. Transfer to a plate to rest while you make the pan sauce.

4

Make the pan sauce

  • Peel and finely chop the shallot.
Add the shallot to the hot pan along with the thyme sprigs, season with salt, and cook until the shallots are soft, about 2 minutes. Add ¼ cup wine, if using, or water and reduce slightly. Remove from the heat and whisk in the butter.

Serve

Transfer the pork chops to two serving plates along with the fennel-plum salad. Drizzle the pan sauce over the pork chops and serve with the sweet potatoes.