Pork blade steaks with blueberry-apricot sauce and sautéed kale

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


Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Pork blade steaks with blueberry-apricot sauce and sautéed kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

5–20 Minutes

For this restaurant-worthy meal, our chefs have prepped the sauce and side dish components for you so you can have dinner on the table in minutes.

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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 box.
  • In your bag:
  • Pork blade steaks
  • Organic shredded kale
  • Sunbasket blueberry-apricot sauce (blueberries - dried apricots - chicken broth - honey - sherry vinegar - kosher salt - black pepper - dried oregano)

Nutrition per serving

Calories 490, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 460mg (20% DV), Total Carb. 30g (11% DV), Fiber 6g (21% DV), Total Sugars 19g (Incl. 8g Added Sugars, 16% DV), Protein 36g

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.


Wash produce before use


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 and pressing with a spatula to ensure the meat cooks evenly, until browned and cooked through, 4 to 5 minutes per side. Transfer to individual plates. Do not clean the pan.


Cook the kale; heat the sauce

In the same pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the kale, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until starting to wilt, 2 to 3 minutes. Transfer to the plates with the pork.
Stir the blueberry-apricot sauce into the pan and cook, scraping up any browned bits from the bottom of the pan, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Spoon the blueberry-apricot sauce over the pork and serve with the kale.