Pork chops with Corfu-style sweet potato bourdeto

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

Pork chops with Corfu-style sweet potato bourdeto

Pork chops with Corfu-style sweet potato bourdeto

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

2 Servings, 460 Calories/Serving

25–40 Minutes

We looked to the Greek island of Corfu for inspiration and discovered a spicy tomato-based broth called bourdeto, used to cook sweet potato served with juicy pork.

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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.
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 organic white or other sweet potato
  • 1 organic red onion
  • 1 head organic escarole or other chicory lettuce
  • 1 cup vegetable broth
  • Sunbasket smoky tomato base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
Chef's Tip
If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each sugar and salt in 2 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.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the pork chops on the grill directly over the heat and cook, turning once, until starting to brown, 2 to 4 minutes per side. Transfer to indirect heat, close the grill, and cook, turning once or twice, until lightly charred and still faintly pink within, about 10 minutes longer.

Nutrition per serving

Calories 460, Total Fat 14g (18% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 450mg (20% DV), Total Carb. 34g (12% DV), Fiber 13g (46% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 50g

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.

Instructions

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

Wash produce before use

1

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 cooks, prepare the vegetables.

2

Prep the vegetables

  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Trim the root end from the escarole; coarsely chop the leaves.

3

Cook the sweet potato bourdeto

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 sweet potato, spread in an even layer, and season with salt and pepper. Cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the vegetable broth and smoky tomato base, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Remove from the heat, add the escarole, and stir until wilted. Season to taste with salt and pepper.

Serve

Transfer the pork and sweet potato bourdeto to individual plates and serve.
Kids Can!
  • Time the pork.
  • Measure the onion.
  • Scrub the sweet potato.
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