In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with roasted sweet potato and plum-fennel salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
J’adore summery Provençal pork chops drizzled with a French-inspired pan sauce and paired with a fresh garden salad of fennel, plum, and lemon … magnifique.
In your bag
- 1 organic sweet potato
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- 1 organic fennel bulb
- 1 organic plum or other stone fruit
- 1 organic lemon
- 1 organic red onion
- 1 teaspoon dried thyme
Nutrition per serving
Calories 590, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 230mg (10% DV), Total Carb. 43g (16% DV), Fiber 9g (32% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 41g
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 sweet potato
Heat the oven to 400°F.
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ½-inch-thick half-moons.
On a sheet pan, drizzle the sweet potato with 2 to 3 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the rest of the meal.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil 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, reserving the pan with the drippings for the sauce. Meanwhile, prepare the salad.
Make the plum-fennel salad
- Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
- Cut the plum in half and remove the pit; cut the fruit into ¼-inch-thick wedges.
- Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon for another use.]
In a medium bowl, combine the fennel, plum, lemon zest, and 1 tablespoon [2 TBL] lemon juice. Drizzle with 2 to 3 teaspoons oil, season to taste with salt and pepper, and toss to coat.
Make the pan sauce
- Peel and finely chop enough onion to measure ⅓ cup [⅔ cup].
To the pan used for the pork, add the onion and thyme, season with salt, and cook over medium-high heat, stirring occasionally, until the onion is soft, 2 to 3 minutes. Stir or whisk in ¼ cup [½ cup] white wine (from your pantry) or water and cook, scraping up any browned bits from the bottom of the pan, until the liquid is thickened slightly, 2 to 3 minutes.
Remove from the heat and stir or whisk in 1 to 2 tablespoons butter (from your pantry) or oil. Season to taste with salt and pepper.
Transfer the pork, sweet potato, and plum-fennel salad to individual plates. Drizzle the pork with the pan sauce and serve.
- Drizzle the sweet potato with oil and season.
- Juice the lemon.
- Assemble the salad.
- Measure the onion.
- Time the cooking.