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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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Ingredients

  • 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!

Instructions

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.
  • 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.

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 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 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.

4

Serve

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

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). Not a significant source of trans fat.

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