Orange chipotle–glazed pork with coleslaw and roasted sweet potato

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

Signature Sauce

Orange chipotle–glazed pork with coleslaw and roasted sweet potato

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

2 Servings, 700 Calories/Serving

30 – 45 Minutes

Whoever said paleo is just meat and sweet potatoes has never tried our orange-chipotle pork chops and lime- and cilantro-brightened coleslaw (okay, there is a sweet potato…).

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 sweet potato
  • ½ teaspoon sweet smoked paprika
  • 1 lime
  • 1 apple (such as Granny Smith)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • ¼ pound shredded green cabbage (such as Savoy)
  • 3 ounces shredded carrots (see Market Watch note)
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket orange glaze (orange juice - honey - coconut aminos - coconut vinegar - sesame oil - fresh garlic - fresh ginger - chipotle powder)

Chef's Tip

When glazing the pork in Step 3, if you don’t have a brush, just spoon on the glaze and spread it with the back of the spoon. Whichever tool you use, try to keep the pork in the same place as you turn it in the pan to avoid spreading the glaze so it burns on the pan bottom.

Market Watch
Because organic shredded carrots can be in short supply, you may get organic whole carrots or broccoli slaw in your bag in their place. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.

Nutrition per serving

Calories: 700, Protein: 37g (74% DV), Fiber: 9g (36% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 9g, Saturated Fat: 4g (20% DV), Cholesterol: 90mg (30% DV), Sodium: 300mg (13% DV), Carbohydrates: 66g (22% DV), Total Sugars: 39g, Added Sugars: (Honey): 0g (0% DV).
Contains: Tree Nuts

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


Roast the sweet potato

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan [2 sheet pans], drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt, pepper, and the sweet smoked paprika and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender, 20 to 25 minutes.
While the sweet potato roasts, prepare the rest of the meal.


Make the coleslaw

  • Juice the lime.
  • Peel the apple, if desired. Cut the apple into quarters lengthwise and cut away the core. Cut the fruit into ¼-inch-thick slices.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the honey, apple cider vinegar, 1 tablespoon [2 TBL] lime juice, and 2 tablespoons [¼ cup] oil. Add the apple, scallions, cilantro, cabbage, and carrots and toss to combine. Season to taste with salt and pepper.


Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the pork and cook, turning once, until lightly browned on both sides but not yet cooked through, 1 to 2 minutes per side. Brush with the orange glaze, turn the pork over, and brush with more glaze. Continue to cook, turning frequently and occasionally brushing with more glaze, until the pork is browned but still faintly pink within, 6 to 8 minutes. Add more oil between batches if needed. Transfer to a plate.



Transfer the pork, coleslaw, and sweet potato to individual plates and serve.

Kids Can!

  • Toss the sweet potato with oil and seasonings.
  • Juice the lime.
  • Toss together the coleslaw.

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