In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with pear mostarda and wilted garlicky greens
2 Servings, 333 Calories/Serving
These pork chops transform into an elegant Italian dish with the help of pear mostarda, a sweet, tangy, chutney-like sauce that’s easily made ahead.
In your bag
- 1 organic red onion
- 1 organic red d’Anjou or other pear
- 1 teaspoon Urfa chile flakes (optional)
- Sunbasket mostarda base (maple syrup - apple cider vinegar - Dijon mustard)
- 2 boneless pork loin chops (about 5 ounces each)
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ¼ pound organic shredded kale or other leafy greens
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.
Wash produce before use
Make the mostarda
- Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup]; set aside half for the kale.
- Cut the pear lengthwise into quarters and cut away the core; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
In a medium sauce pot over medium heat, warm 1 tablespoon [2 TBL] butter (from your pantry) or oil until hot but not smoking. Stir in half the shallots, season with salt and as much Urfa chile as you like, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the pear and cook until starting to soften, 1 to 2 minutes.
Add the mostarda base and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the pear is tender but not falling apart, 15 to 20 minutes, depending on ripeness. Remove from the heat and season to taste with salt and pepper.
While the mostarda cooks, 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 to 2 tablespoons 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 garlic and parsley.
Prep the garlic and parsley; cook the greens
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the garlic and remaining shallots and cook until fragrant, 1 to 2 minutes. Working in batches if needed, stir in the kale and half the parsley and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the pork and kale to individual plates. Top the pork with the mostarda, garnish with the remaining parsley, and serve.
- Measure the shallots.
- Measure the water for the mostarda.
- Press the garlic (if you have a press).
- Strip the parsley leaves.
- Garnish with the parsley.