One-pan pork chops and gravy with arugula and sliced peaches

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

20-Minute Meal

One-pan pork chops and gravy with arugula and sliced peaches

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

2 Servings, 430 Calories/Serving

20 Minutes

For these one-pan smothered pork chops we use paleo-friendly arrowroot slurry and the juices from the pork to flavor the gravy. Peaches add a perfect little slice of summer.

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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.
  • 2 organic peaches or other stone fruit
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 organic yellow onion
  • 1 teaspoon arrowroot powder
  • 1 cup vegetable broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 3 ounces organic baby arugula or other leafy greens
Chef's Tip
If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons [¼ cup] each sugar and salt in 2 cups [4 cups] warm water. Submerge the chops and let stand at room temperature for at least 20 minutes and up to 1 hour, or cover and refrigerate for up to 9 hours. Drain and pat dry. Don’t season them with salt in Step 1, but otherwise follow the recipe as written.

Nutrition per serving

Calories: 430, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 460mg (19% DV), Carbohydrates: 28g (9% DV), Total Sugars: 18g, Added Sugars: 0g (0% 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

Prep and brown the peaches and pork chops

  • Cut the peaches into quarters lengthwise away from the pit.
  • Pat the pork dry with a paper towel; season with salt and pepper.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the peaches, cut sides down, and cook until lightly browned, 1 to 2 minutes. Transfer to a cutting board and set aside. Do not clean the pan.
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the pork and cook, turning once, until starting to brown but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the peaches and pork brown, prepare the gravy ingredients.

2

Prep the gravy ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • In a medium bowl, using a fork or whisk, mix together the arrowroot powder, vegetable broth, and mustard to form a slurry.

3

Make the gravy; finish the pork

In the same pan used for the pork, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onion starts to brown, 4 to 6 minutes. Stir in the thyme and cook until fragrant, 1 to 2 minutes.
Stir the arrowroot slurry to recombine, then add the slurry to the pan and bring to a boil. Reduce to a simmer and add the pork and 1 to 2 tablespoons butter, if using. Cook, turning the pork once, until it is still faintly pink within and the gravy has thickened, 4 to 6 minutes. Remove from the heat and season the gravy to taste with salt and pepper.
While the pork and gravy cook, prepare the salad.

4

Make the arugula-peach salad

  • Cut the peaches into 1-inch-thick wedges.
  • In a small bowl, stir together the balsamic vinegar and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.
In a medium bowl, toss together the arugula, peaches, and as much balsamic vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the pork and gravy to individual plates. Serve the arugula-peach salad and any remaining vinaigrette on the side.
Kids Can!
  • Measure the onion.
  • Whisk the arrowroot slurry.
  • Stir the vinaigrette.
  • Toss the arugula-peach salad.