Pork chop salad with dried cranberries, walnuts, and Caesar dressing

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

Pork chop salad with dried cranberries, walnuts, and Caesar dressing

Pork chop salad with dried cranberries, walnuts, and Caesar dressing

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

20 Minutes

You can kiss goodbye to boring salads. This dynamic dish is all about the details, from the caramelized onion and bite-size pieces of pork, to the toasted walnuts and sweet dried cranberries. 

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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.
  • 3 tablespoons walnuts
  • 1 organic red onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 boneless pork loin chops (about 5 ounces each)
  • ½ teaspoon dried thyme
  • 2 organic romaine hearts or other lettuce
  • Sunbasket Caesar dressing (mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - anchovy paste - kosher salt - black pepper)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 tablespoons dried cranberries

Nutrition per serving

Calories 580, Total Fat 39g (50% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 570mg (25% DV), Total Carb. 31g (11% DV), Fiber 9g (32% DV), Total Sugars 15g (Incl. 7g Added Sugars, 14% DV), Protein 34g
Contains: Milk, Eggs, Fish (anchovy), Tree Nuts (walnut)

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, Sesame.


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

Wash produce before use


Toast the walnuts

  • Coarsely chop the walnuts.

In a dry large frying pan over medium heat, toast the walnuts, stirring often, until golden brown, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.


Prep the ingredients for the pork

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Pat the pork dry with a paper towel. Cut the pork into ½-inch pieces; season lightly with salt and pepper.


Cook the pork

In the same pan used for the walnuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the garlic, thyme, and pork and cook, stirring occasionally, until the onion is caramelized and the pork is browned and almost cooked through, 2 to 3 minutes. 

Stir in 1 tablespoon [2 TBL] white wine (from your pantry) or water, scraping up any browned bits from the bottom of the pan, and cook until the pork is cooked through, 1 to 2 minutes. Remove from the heat and let cool slightly, then season to taste with salt and pepper.

While the pork is cooking and cooling, prepare the remaining ingredients.


Prep the remaining ingredients

  • Trim the root ends from the romaine hearts; coarsely chop the leaves.
  • In a small bowl, stir together the Caesar dressing and 1 to 2 tablespoons water; season to taste with salt and pepper. 
  • Strip the parsley leaves from the stems; coarsely chop the leaves. 


Transfer the romaine to individual bowls, top with the pork, and drizzle with as much Caesar dressing as you like. Garnish with the walnuts, parsley, and dried cranberries and serve any remaining dressing on the side.

Kids Can!
  • Press the garlic (if you have a press).
  • Measure the onion and garlic. 
  • Strip the parsley leaves. 
  • Drizzle the Caesar dressing.
  • Garnish the salad.