In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with apple chutney and root vegetable rumbledethumps
Dairy-Free, Carb-Conscious, Gluten-Free, Mediterranean, Diabetes-Friendly, Paleo, Soy-Free
2 Servings, 480 Calories/Serving
This is our healthy spin on a Scottish pub food classic: a root vegetable and cabbage mash served alongside pork chops topped with an easy apple chutney.
In your bag
- 1 organic Granny Smith or other apple
- 1 organic rutabaga
- Sun Basket chutney base (maple syrup - apple cider vinegar - whole grain Dijon mustard)
- 1 organic turnip
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ¼ pound organic shredded Savoy or other cabbage
- 2 boneless pork loin chops (about 6 ounces each)
Calories: 480, Protein: 43g (86% DV), Fiber: 10g (40% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 300mg (13% DV), Carbohydrates: 46g (15% DV), Total Sugars: 29g, Added Sugars: 9g (18% 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.
Wash produce before use
Prep and cook the apple chutney
- Peel, core, and coarsely chop the apple.
- Trim the root end from the rutabaga; peel and coarsely chop the rutabaga. Set aside all but ½ cup [1 cup] rutabaga for the rumbledethumps.
Add the chutney base and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the rutabaga is tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the chutney cooks, prepare the rumbledethumps.
Prep and cook the rumbledethumps
- Peel the turnip and coarsely chop.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Drain the vegetables and return to the pot. Using a fork, masher, or the bottom of a bowl, mash the vegetables. Stir in half the parsley and season to taste with salt and pepper.
While the rumbledethumps cooks, prepare the pork.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
- Measure the rutabaga.
- Measure the water for the chutney.
- Strip the parsley leaves.
- Garnish the pork.