Pork with cherry compote, charred escarole, and pecan-apple relish

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

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

25–40 Minutes

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.

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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.
  • 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)
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 kosher 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 2, 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. Lightly brush the escarole or grill directly with oil, then place the escarole, cut sides down, on the grill and cook until charred and slightly warm, 1 to 2 minutes. Transfer to a plate and season with salt and pepper.

Nutrition per serving

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, Sesame.

Instructions

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

Wash produce before use

1

Soak the cherries

In a small bowl, cover the dried cherries with 1 cup [2 cups] hot water and soak until softened, 8 to 10 minutes. Drain and reserve ¼ cup [½ cup] soaking liquid.
While the cherries soak, prepare the pork.

2

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. Wipe out the pan.
While the pork cooks, prepare the escarole and onion.

3

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 used for the pork, working in batches if needed, add the escarole, cut sides down, and cook over high heat until charred and slightly warm, 1 to 2 minutes. Transfer to a plate and season with salt and pepper.
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.

4

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.
In a medium bowl, stir together the pecans, apple, parsley, and 1 to 2 teaspoons oil; season to taste with salt and pepper.

Serve

Transfer the pork and escarole to individual plates. Spoon the cherry compote over the pork. Drizzle the escarole with half the “creamy” Dijon vinaigrette and top with the pecan-apple relish. Serve the remaining vinaigrette on the side.
Kids Can!
  • 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.
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