Pork chops with kimchi chimichurri and sweet potato

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

Pork chops with kimchi chimichurri and sweet potato

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

2 Servings, 460 Calories/Serving

30 – 40 Minutes

Our Korean-Argentinean mash-up, kimchi chimichurri, provides a brilliant sweet-savory (and paleo) addition to these easy pork chops.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 3 scallions
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 1 ounce pureed kimchi
  • 1 tablespoon toasted sesame oil
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 sweet potato
  • 2 or 3 heads baby bok choy
  • 1 or 2 cloves 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 servings to shave 160 calories and 8 grams of fat from each serving. Enjoy leftovers tomorrow!

Nutrition per serving

Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 90mg (30% DV), Sodium: 480mg (20% DV), Carbohydrates: 22g (7% DV), Total Sugars: 5g, Added Sugars (Kimchi contains trace amounts of sugar for fermentation): 0g (0% DV).


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.
  • Zest and juice the lime, keeping the zest and juice separate.
  • Finely chop the cilantro.
In a medium bowl, stir together the kimchi, scallions, lime zest, 1 tablespoon lime juice, cilantro, and sesame oil; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


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 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.


Prep and cook the sweet potato hash

  • Scrub or peel the sweet potato. Trim the ends and cut the potato lengthwise into ½-inch-wide 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 strips.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the pork, if dry, add 1 tablespoon neutral oil and 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. Season lightly to taste with salt and pepper.



Transfer the kimchi chimichurri to individual plates, top with the pork and sweet potato hash, and serve.

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