Pork chops with kimchi “chimichurri” and sweet potato–bok choy hash

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

Pork chops with kimchi “chimichurri” and sweet potato–bok choy hash

Pork chops with kimchi “chimichurri” and sweet potato–bok choy hash

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

2 Servings, 480 Calories/Serving

25–40 Minutes

No matter how you make it, chimichurri is a dynamite addition to any meal. We take this Argentinean sauce and fuse the zesty, herbal flavors with punchy Korean kimchi. There you have it, a brilliant pairing for rich pork chops. 

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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.
  • 3 organic scallions
  • 3 ounces Mother-in-Law’s kimchi
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic lime
  • 1 tablespoon toasted sesame oil
  • 2 boneless center-cut 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

Nutrition per serving

Calories 480, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 470mg (20% DV), Total Carb. 33g (12% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Sesame

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


Make the kimchi “chimichurri”

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Finely chop the kimchi.
  • Finely chop the cilantro. 
  • Zest and juice the lime, keeping the zest and juice separate. [Zest both limes; juice 1 lime. Save the remaining zested lime for another use.]

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. 


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 is cooking and resting, prepare the hash.


Prep and cook the sweet potato–bok choy hash

  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
  • 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. 


Transfer the kimchi “chimichurri” to individual plates and top with the pork. Serve the sweet potato–bok choy hash on the side. 

Kids Can!
  • Juice the lime.
  • Measure the lime juice.
  • Scrub the sweet potato.
  • Press the garlic (if you have a press).
  • Time the cooking.