Pork chops with green beans and sauce ravigote

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

Pork chops with green beans and sauce ravigote

Pork chops with green beans and sauce ravigote

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

2 Servings, 440 Calories/Serving

30–45 Minutes

Ravigote, a zingy French sauce made with eggs and fresh herbs, turns simple pork chops and green beans into an elegant, dinner-party-worthy meal.

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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 organic eggs
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 or 2 organic shallots
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 or 5 sprigs organic fresh mint
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ¾ pound organic green beans

Nutrition per serving

Calories 440, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 210mg (9% DV), Total Carb. 13g (5% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Eggs

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.


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

Wash produce before use


Cook the eggs

Bring a medium sauce pot of water to a boil and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the pork.


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 tablespoon [2 TBL] 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 ravigote.


Make the sauce ravigote

  • Peel and finely chop enough shallots to measure ½ cup [1 cup].
  • Strip the parsley and mint leaves from the stems; finely chop the leaves.
  • Finely chop the eggs.
In a medium bowl, stir together the red wine vinegar, mustard, and 1 tablespoon [2 TBL] oil. Add the shallots, parsley, mint, and eggs and stir to combine; season to taste with salt and pepper. Let stand while you prepare the green beans.


Prep and cook the green beans

  • Trim the stem ends from the green beans.
In the same pan used for the pork, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the green beans, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.


Transfer the pork and green beans to individual plates. Spoon 2 tablespoons of the sauce ravigote over the beans on each plate and serve the remaining sauce on the side.
Kids Can!
  • Peel the eggs.
  • Measure the shallots.
  • Strip the parsley and mint leaves.
  • Stir the sauce ravigote.
  • Spoon the sauce ravigote over the green beans.