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Lemongrass and coriander-crusted pork chops with greens

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

Lemongrass and coriander-crusted pork chops with greens

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

2 Servings, 710 Calories/Serving

20 Minutes

Two wonderfully citrusy spices, lemongrass and coriander can infuse foods with bold flavor fast. Here they make a terrific crust for pork chops. Garlicky wilted greens round out the quick and flavorful one-pan meal. For the best sear, pat the pork chops completely dry before rubbing them with the seasoning blend.

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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.
  • Two 6-ounce boneless pork loin chops
  • Lemongrass seasoning blend (lemongrass - olive oil - coriander seeds)
  • 1 or 2 shallots
  • Fresh ginger
  • 2 scallions
  • Peeled fresh garlic
  • Ginger-scallion sauce base (coconut aminos - coconut vinegar - sesame oil - maple syrup)
  • 7 ounces braising greens
  • 1 tablespoon sambal oelek (optional)
  • 1 tablespoon coconut vinegar

Nutrition per serving

Calories: 710, Protein: 37 Total Fat: 50 g, Monounsaturated Fat: 35 g, Polyunsaturated Fat: 7 g, Saturated Fat: 7 g, Cholesterol: 90 mg, Carbohydrates: 24 g, Fiber: 4 g, Added Sugar (Maple Syrup): 6 g, Sodium: 800 mg

Instructions

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

Wash produce before use

1

Cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper and coat on both sides with the lemongrass seasoning blend.
In a large frying pan over medium-high heat, warm 1 tablespoon 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. Do not clean the pan.
While the pork cooks, prepare the ingredients for the sauce.

2

Prep the sauce ingredients

  • Peel and thinly slice the shallots.
  • Grate or peel and finely chop the ginger.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside half for the greens.

3

Make the sauce

In the same pan used for the pork, if dry, add 1 to 2 tablespoons oil and warm over medium heat until hot but not smoking. Add the shallots, ginger, scallions, and half the garlic; season with salt and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add the ginger-scallion sauce base and ¼ cup water and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes.
Transfer the ginger-scallion sauce to a small bowl and season to taste with salt and pepper. Wipe out the pan.

4

Cook the greens

In the same pan used for the sauce, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Add the greens, as much sambal oelek as you like, and ¼ cup water and cook, stirring occasionally, until the greens are wilted, 2 to 3 minutes.
Remove from the heat, stir in the coconut vinegar, and season to taste with salt and pepper.

5

Serve

Transfer the greens to individual plates. Top with the pork, drizzle with the ginger-scallion sauce, and serve.

Chef's tip If you prefer your pork piping hot, in Step 1, transfer the chops to a heatproof plate and keep warm in a 200°F oven while you prepare the sauce and greens.

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