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

Diabetes-Friendly, Mediterranean, Soy-Free, Gluten-Free, Carb-Conscious

2 Servings, 590 Calories/Serving

20 Minutes

This gluten-free salad is a medley of texture and taste with garlicky, thyme-seasoned pork, toasty walnuts, and classic Caesar dressing for a dish that never goes out of style.

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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 sprigs organic fresh thyme
  • 2 boneless pork loin chops (about 6 ounces each)
  • 2 organic romaine hearts or other lettuce
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket Caesar dressing (paleo mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - anchovy paste - kosher salt - black pepper)
  • 3 tablespoons dried cranberries

Nutrition per serving

Calories: 590, Protein: 48g (96% DV), Fiber: 6g (24% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 135mg (45% DV), Sodium: 670mg (28% DV), Carbohydrates: 34g (11% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
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.


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].
  • Strip enough thyme leaves from the stems to measure 1 teaspoon [2 tsp]. Save any remaining thyme for another use.
  • 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 tablespoon [2 TBL] 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 caramelize, 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 cooks and cools, prepare the remaining ingredients.


Prep the remaining ingredients

  • Trim the root ends from the romaine hearts; coarsely chop the leaves.
  • 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 thyme and parsley leaves.
  • Drizzle the Caesar dressing.
  • Garnish the salad.