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

Dairy-Free, Soy-Free, Gluten-Free, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Paleo, Mediterranean, Family-Friendly

2 Servings, 430 Calories/Serving

25–40 Minutes

Who doesn’t love a good melody? Featuring five-spice powder, savory pork chops, and a sweet ginger-nectarine sauce, this paleo dish sings with deep, aromatic flavor. 

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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 red onion
  • 1-inch piece organic fresh ginger
  • 1 organic nectarine or other stone fruit
  • 1 tablespoon sherry vinegar
  • 1 teaspoon five-spice powder
  • 2 organic celery ribs
  • 5 ounces organic baby kale or other leafy greens
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 browned but still faintly pink within, about 10 minutes longer. 

Nutrition per serving

Calories: 430, Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 100mg (33% DV), Sodium: 190mg (8% DV), Carbohydrates: 25g (8% DV), Total Sugars: 12g, 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

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 is cooking, prepare the sauce ingredients.

2

Prep the ginger-nectarine sauce ingredients

  • Peel and thinly slice enough onion to measure ⅓ cup [⅔ cup].
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Cut the nectarine in half and remove the pit; 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 onion, ginger, and half the five-spice powder and cook until fragrant, 1 to 2 minutes. Add the nectarine and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Remove from the heat and stir in 1 teaspoon [2 tsp] sherry vinegar. Season to taste with salt and pepper and more five-spice powder, if desired. While the sauce is cooking, prepare the salad.

4

Make the kale salad

  • Thinly slice the celery on the diagonal. 

In a medium bowl, stir together the remaining sherry vinegar and 2 teaspoons [4 tsp] oil; season to taste with salt and pepper. Add the celery and kale and toss to coat; season to taste with salt and pepper.

Serve

Transfer the kale salad and pork to individual plates. Top the pork with the ginger-nectarine sauce and serve. 

Kids Can!
  • Time the pork.
  • Measure the onion and ginger.
  • Measure the sherry vinegar.
  • Assemble the kale salad.
  • Transfer the salad to plates.