In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork with cherry compote, charred escarole, and pecan-apple relish
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, Protein Plus
2 Servings, 660 Calories/Serving
This one-pan paleo meal celebrates our favorite pairings for pork with a naturally sweet fruit-based sauce, charred bitter greens, and our custom mustardy vinaigrette.
In your bag
- ¼ cup dried cherries
- 2 boneless pork loin chops (about 6 ounces each)
- 1 head organic escarole or other chicory lettuce
- 1 organic red onion
- ¼ cup pecans
- 1 organic Fuji or other apple
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket “creamy” Dijon vinaigrette (whole grain mustard - onion - EVOO - Dijon mustard - apple cider vinegar - kosher salt)
Calories 660, Total Fat 33g (42% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 490mg (21% DV), Total Carb. 45g (16% DV), Fiber 10g (36% DV), Total Sugars 25g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Tree Nuts (pecan)
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
Soak the cherries
While the cherries soak, prepare the pork.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
While the pork cooks, prepare the escarole and onion.
Char the escarole; make the cherry compote
- Trim the root end from the escarole, keeping the core intact; cut the lettuce in half lengthwise.
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
In the same pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cherries and reserved soaking liquid and cook until warmed through, about 30 seconds. Remove from the heat and season to taste with salt and pepper.
While the escarole and cherry compote cook, prepare the relish.
Make the pecan-apple relish
- Coarsely chop the pecans.
- Core and coarsely chop the apple.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Measure the onion.
- Strip the parsley leaves.
- Stir the pecan-apple relish.
- Spoon the cherry compote over the pork.
- Drizzle the escarole with the vinaigrette.