In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops and onion gravy with Brussels sprout slaw
Soy-Free, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Paleo, Gluten-Free, Mediterranean, Dairy-Free
2 Servings, 470 Calories/Serving
In this delicious and hearty pork chop dish, rich onion gravy contrasts beautifully with the crisp Brussels sprout slaw.
In your bag
- 2 boneless pork loin chops (about 6 ounces each)
- 6 ounces organic Brussels sprouts
- 1 organic red onion
- 3 tablespoons walnuts
- Sun Basket sherry vinaigrette (extra virgin olive oil - sherry vinegar - Dijon mustard - honey - kosher salt - black pepper)
- Sun Basket gravy mix (arrowroot powder - porcini powder - onion powder - granulated garlic)
- 1 cup vegetable broth
Calories: 470, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 9g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 460mg (19% DV), Carbohydrates: 20g (7% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: 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.
Wash produce before use
Prep and 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 frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan. While the pork is cooking, prepare the slaw.
Make the Brussels sprout slaw
- Trim the ends from the Brussels sprouts; thinly slice the sprouts.
- Peel and thinly slice enough onion to measure 1 cup [1½ cups]. Set aside half for the gravy.
In a medium bowl, combine the Brussels sprouts, walnuts, sherry vinaigrette, and half the onion and toss to coat. Season to taste with salt and pepper.
Prepare the onion gravy
- In a small bowl, using a fork or whisk, mix together the gravy mix and vegetable broth.
In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the remaining sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir the vegetable broth mixture to recombine, then add the mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook until thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the pork and Brussels sprout slaw to individual plates and spoon as much onion gravy as you like over the pork. Serve any remaining gravy on the side.
- Measure the onion.
- Assemble the slaw.
- Combine the gravy mix and broth.