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

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

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)
Sunbasket 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

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.


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

Wash produce before use


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.


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.


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.


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.


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.