Pork chops with gingered cabbage and paprika-spiced grapes

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

Pork chops with gingered cabbage and paprika-spiced grapes

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

2 Servings, 470 Calories/Serving

20–35 Minutes

When pork chops are on the menu, you’ve got to have some equally delicious sides. We’re thinking crisp cabbage cooked with shallots, ginger, and garlic plus blistered grapes sprinkled with a hit of paprika.

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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.
  • 1 or 2 organic shallots
  • 1-inch piece organic fresh ginger
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 wedge organic red or other cabbage (about ¾ pound)
  • 5 ounces organic red or other grapes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 boneless center-cut pork loin chops (about 6 ounces each)
  • 2 tablespoons coconut aminos
  • 1 teaspoon sweet smoked paprika

Nutrition per serving

Calories 470, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 380mg (17% DV), Total Carb. 34g (12% DV), Fiber 6g (21% DV), Total Sugars 16g (Incl. 3g Added Sugars, 6% DV), Protein 40g
Contains: Tree Nuts (coconut)

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 the ingredients

  • Peel and finely chop the shallots.
  • Grate or peel and finely chop the ginger.
  • Finely chop, press, or grate the garlic.
  • Cut away any core from the cabbage; coarsely chop the cabbage.
  • Remove any stems from the grapes.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

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. Do not clean the pan. While the pork is cooking, prepare the cabbage.

3

Cook the cabbage

In another large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, ginger, and garlic and cook until fragrant, about 1 minute. Add the cabbage and season with salt and pepper. Cover and cook, stirring occasionally, until the cabbage starts to soften, 3 to 5 minutes. 

Stir in the coconut aminos and cook, uncovered, until the cabbage is tender and most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

4

Cook the grapes

In the same pan used for the pork, warm any residual oil over medium-high heat until hot but not smoking. Add the grapes and cook, stirring occasionally, until starting to blister, 2 to 3 minutes. Stir in the paprika and half the parsley, season with salt and pepper, and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cabbage and pork to individual bowls. Spoon the grapes over the pork, garnish with the remaining parsley, and serve.

Kids Can!
  • Press the garlic (if you have a press).
  • Remove any stems from the grapes.
  • Strip the parsley leaves.
  • Time the cooking.
  • Garnish with the parsley.