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.

Orange chipotle–glazed pork with coleslaw and roasted sweet potato

Gluten-Free, Diabetes-Friendly, Dairy-Free, Mediterranean, Paleo, Soy-Free, Family-Friendly

2 Servings, 580 Calories/Serving

30–45 Minutes

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

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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.
  • 1 organic sweet potato
  • ½ teaspoon sweet smoked paprika
  • 1 organic Granny Smith or other apple
  • 3 organic scallions
  • Sun Basket slaw dressing base (apple cider vinegar - honey)
  • ¼ pound organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket orange chipotle glaze (fresh orange juice - honey - coconut aminos - coconut vinegar - sesame oil - fresh garlic - fresh ginger - chipotle chile powder)

Nutrition per serving

Calories: 580, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 8g, Saturated Fat: 3.5g (18% DV), Cholesterol: 90mg (30% DV), Sodium: 220mg (9% DV), Carbohydrates: 49g (16% DV), Total Sugars: 27g, Added Sugars: 11g (22% DV).

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.

Instructions

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

Wash produce before use

1

Roast the sweet potato

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. 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 and pepper and the sweet smoked paprika and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the rest of the meal.

2

Make the coleslaw

  • Peel the apple, if desired; core and thinly slice.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a medium bowl, stir together the slaw dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the apple, scallions, cabbage, and carrots and toss to combine. Season to taste with salt and pepper. Let stand while you cook the pork.

3

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. 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 chipotle 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. Transfer to a plate.

Serve

Transfer the pork, sweet potato, and coleslaw to individual plates and serve.
Kids Can!
  • Toss the sweet potato with oil and seasonings.
  • Stir the slaw dressing base and oil.
  • Assemble the coleslaw.

The portions were generous, and the pork was awesome. — Sun Basket customer Brad R.