In order to bring you the best organic produce, some ingredients may differ from those depicted.
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
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.
- 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)
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.
Cook the kale; heat the sauce
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.