In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hoisin-glazed pork chops with roasted cauliflower and citrus salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 430 Calories/Serving
It’s not every day the complex flavors from a pitmaster’s grill reach your kitchen—unless you’ve got our hoisin sauce, which brings layers of sweet-savory caramelized notes to roasted pork chops.
In your bag
- ½ head organic cauliflower
- 1 organic red onion
- Sunbasket hoisin (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- 1 organic mandarin or other citrus
- Sunbasket nuoc cham gung dressing (fish sauce - lime juice - sambal oelek - ginger - coconut sugar)
- Sunbasket sesame seed blend (black sesame seeds - toasted garlic - white sesame seeds - Aleppo chile flakes)
Calories 430, Total Fat 21g (27% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 740mg (32% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Total Sugars 16g (Incl. 3g Added Sugars, 6% DV), Protein 35g
Contains: Fish (anchovy), Tree Nuts (almond, coconut)
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 the vegetables
Heat the oven to 400°F.
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Peel and thinly slice the onion.
On one end of a sheet pan [on 1 sheet pan], toss the cauliflower and onion with 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer.
Prep the pork
- In a small bowl, stir together the hoisin and 1 tablespoon [2 TBL] water.
- Pat the pork dry with a paper towel; season with salt and pepper.
On the other end of the sheet pan [on a 2nd sheet pan], place the pork and brush on both sides with half the hoisin.
Roast the vegetables and pork
Roast until the pork is starting to brown but not yet cooked through, 7 to 10 minutes. Remove the pan[s] from the oven. Turn the pork, brush on both sides with the remaining hoisin, and stir the vegetables. Continue roasting until the pork is browned but still faintly pink within and the vegetables are crisp-tender, 8 to 10 minutes. While the vegetables and pork are roasting, prepare the mandarin.
Prep the mandarin; finish the cauliflower and citrus salad
- Using your hands or a sharp knife, peel the mandarin and separate into segments.
Transfer the roasted cauliflower and onion to a large bowl. Add the mandarin and 1 tablespoon [2 TBL] nuoc cham gung dressing and toss to combine; season to taste with salt and pepper and more dressing, if desired.
Transfer the pork chops and roasted cauliflower and citrus salad to individual plates. Garnish with the sesame seed blend and serve.
- Toss the cauliflower and onion with oil and season.
- Stir the hoisin and water.
- Peel the mandarin by hand.
- Assemble the cauliflower and citrus salad.
- Garnish with the sesame seed blend.