Jamaican jerk-spiced pork with kale-blueberry salad
20-Minute Meal

Jamaican jerk-spiced pork with kale-blueberry salad

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

20 Minutes

This mildly spicy meal is light and easy to prepare; it all comes together in just under 20 minutes. Our house-made jerk spice blend, spiked with chipotle and cayenne pepper, gives the simple pan-cooked pork chops just enough heat to keep things interesting and balances the sweetness of the nutrient-dense blueberry-kale salad.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Two 6-ounce boneless pork loin chops
  • Jerk spice rub (chipotle powder - granulated garlic - ground ginger - allspice - cloves - cayenne)
  • 1 red bell pepper
  • 1 Persian cucumber
  • ½ cup blueberries
  • 1 or 2 shallots
  • 1 lime
  • ½ teaspoon honey
  • ¼ teaspoon red chile flakes (optional)
  • Fresh cilantro
  • 2 ounces baby kale

Nutrition per serving

Calories: 500, Protein: 45g, Fiber: 7g, Total Fat: 26g, Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g, Cholesterol: 105mg, Sodium: 410mg, Carbohydrates: 22g, Total Sugars: 11g, Added Sugars (Honey): 1g.


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

Wash produce before use


Season the pork

  • Pat the pork dry with a paper towel; season with salt and rub all over with the jerk spice rub.
Let the pork stand while you start the salad.


Prep the salad

  • Remove the stem, ribs, and seeds from the red bell pepper; finely chop the bell pepper.
  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Cut the blueberries in half, if desired.
  • Peel and thinly slice the shallots.
  • Juice half the lime; cut half into wedges for garnish.
In a large bowl, combine the bell pepper, cucumber, blueberries, shallots, lime juice, honey, as many chile flakes as you like, and 2 to 3 tablespoons oil and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the pork.


Cook the pork

In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons 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 cutting board to rest for 5 minutes, then cut crosswise into ½-inch-thick slices.
While the pork cooks and rests, finish the salad.


Toss the salad

  • Coarsely chop the cilantro; set aside half for garnish.
To the bowl with the salad, add the baby kale and half the cilantro and toss to coat. Season to taste with salt and pepper.



Transfer the pork and salad to individual plates. Garnish with the remaining cilantro and serve with lime wedges on the side.

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