Jamaican jerk-spiced pork with kale-blueberry salad
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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
- 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
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.