Pork chops with kimchi “chimichurri” and sweet potato hash

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

Grill Friendly

Pork chops with kimchi “chimichurri” and sweet potato hash

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

2 Servings, 490 Calories/Serving

25–40 Minutes

Our Korean-Argentine mash-up, kimchi chimichurri, provides a brilliant sweet-savory addition to these easy pork chops.

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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.
  • 3 organic scallions
  • 1 organic lime
  • 2 ounces kimchi
  • 4 or 5 sprigs organic fresh cilantro
  • 1 tablespoon toasted sesame oil
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 organic sweet potato
  • 2 or 3 heads organic baby bok choy (about ½ pound total)
  • 1 or 2 cloves organic peeled fresh garlic
Chef's Tip
If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each sugar and salt in 2 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.
Make It Leaner
Stretch this dish into 3 [6] portions to shave 150 calories and 6 grams of fat from each serving. Enjoy the leftovers the next day.
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: 490, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 8g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 360mg (15% DV), Carbohydrates: 23g (8% DV), Total Sugars: 6g, Added Sugars: (kimchi contains trace amounts of sugar): 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

Make the kimchi “chimichurri”

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Zest and juice the lime, keeping the zest and juice separate. [Zest both limes; juice 1 lime. Save the remaining zested lime.]
  • Finely chop the kimchi.
  • Finely chop the cilantro.
In a medium bowl, stir together the scallions, kimchi, cilantro, sesame oil, lime zest, and 1 tablespoon [2 TBL] lime juice; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

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 tablespoon [2 TBL] neutral 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 and rests, prepare the sweet potato hash.

3

Prep and cook the sweet potato hash

  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
  • Trim the root ends from the bok choy; cut the bok choy on the diagonal into 1-inch-wide strips.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In the same pan used for the pork, if dry, add 1 tablespoon [2 TBL] neutral oil. Warm over medium-high heat until hot but not smoking. Add the sweet potato, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 5 to 6 minutes. Add the bok choy and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from the heat and season lightly to taste with salt and pepper.

Serve

Transfer the kimchi “chimichurri” to individual plates and top with the pork. Serve the sweet potato hash on the side.
Kids Can!
  • Juice the lime.
  • Measure the lime juice.
  • Stir the kimchi “chimichurri.”
  • Scrub the sweet potato.
  • Press the garlic (if you have a press).