Pork chops with ginger-nectarine pan sauce and kale salad

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

Pork chops with ginger-nectarine pan sauce and kale salad

Gluten-Free, Diabetes-Friendly, Paleo, Lean & Clean, Soy-Free, Dairy-Free

2 Servings, 450 Calories/Serving

25–40 Minutes

Five-spice powder adds instant layered flavor to the easy ginger-nectarine sauce in this elegant paleo and gluten-free dinner.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅜ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 or 2 organic shallots
  • 1-inch piece organic fresh ginger
  • 2 organic nectarines or other stone fruit
  • 1 tablespoon sherry vinegar
  • ½ teaspoon five-spice powder
  • 2 organic celery ribs
  • 5 ounces organic baby kale or other leafy greens
Make It Leaner
Cook the pork chops on your outdoor grill or in a nonstick pan—without oil—and drop 40 calories and 4.5 grams of fat per serving. Dress the salad with a little of the ginger-nectarine sauce instead of the oil and vinegar and you’ll save another 40 calories and 4.5 grams of fat.
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: 450, Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 230mg (10% DV), Carbohydrates: 30g (10% DV), Total Sugars: 16g, Added Sugars: 0g (0% 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.

Instructions

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

Wash produce before use

1

Cook the pork

  • Pat the pork dry with a paper towel; season with salt, if desired, 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 sauce ingredients.

2

Prep the ginger-nectarine sauce ingredients

  • Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Cut the nectarines in half and remove the pits; cut the fruit into ½-inch pieces.
  • Measure 1 teaspoon [2 tsp] sherry vinegar for the sauce; set aside the rest for the salad.

3

Cook the ginger-nectarine sauce

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the shallots, ginger, and half the five-spice powder and cook until fragrant, 1 to 2 minutes. Add the nectarines and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Remove from the heat. Stir in the 1 teaspoon [2 tsp] sherry vinegar and season to taste with salt, if desired, pepper, and more five-spice powder.
While the sauce cooks, prepare the salad.

4

Make the kale salad

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
In a medium bowl, stir together the remaining vinegar and 2 teaspoons [4 tsp] oil; season to taste with salt, if desired, and pepper. Add the celery and baby kale and toss to coat. Season to taste with salt, if desired, and pepper.

Serve

Transfer the pork to individual plates and top with the ginger-nectarine sauce. Serve with the kale salad.
Kids Can!
  • Measure the shallots and ginger.
  • Measure the sherry vinegar.
  • Toss the kale salad.