Pork chops with sautéed porcini mushrooms and kale

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

Pork chops with sautéed porcini mushrooms and kale

Lean & Clean, Soy-Free, Paleo, Carb-Conscious, Dairy-Free, Mediterranean, Gluten-Free

2 Servings, 410 Calories/Serving

30–45 Minutes

This five-ingredient recipe is simple, straightforward, and delicious. Dried porcini mushrooms lend earthy flavor to juicy pan-cooked 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.
  • ½ ounce dried porcini mushrooms
  • 5 ounces organic shredded kale or other leafy greens
  • 2 boneless pork loin chops (about 6 ounces each)
  • 2 to 4 cloves organic roasted garlic
  • ½ cup coconut milk

Nutrition per serving

Calories: 410, Protein: 35g (70% DV), Fiber: 5g (20% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 12g (60% DV), Cholesterol: 75mg (25% DV), Sodium: 125mg (5% DV), Carbohydrates: 15g (5% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

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

Soak the mushrooms; start the kale

  • In a small bowl, cover the porcini mushrooms with very hot tap water and let soak until softened, 10 to 15 minutes.
Bring a medium sauce pot of generously salted water to a boil. Add the kale and cook until tender, 3 to 4 minutes. Drain and let cool slightly. Wrap the kale in a kitchen towel and squeeze to remove as much moisture as possible. Wipe the pot dry.
While the water heats and the kale cooks, start preparing 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 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.

3

Cook the mushrooms

  • Drain and coarsely chop the mushrooms.
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. Add the mushrooms and cook, stirring occasionally, until browned and tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the mushrooms cook, prepare the roasted garlic.

4

Prep the roasted garlic; finish the kale

  • Using a fork or the side of a knife, gently mash the roasted garlic into a paste.
In the same pot used for the kale, stir or whisk together the roasted garlic and coconut milk and season with salt and pepper. Bring to a boil, then reduce to a simmer. Add the kale and cook, stirring occasionally, until the coconut milk thickens slightly and the kale is heated through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pork and kale to individual plates. Top the pork with the mushrooms and serve.
Kids Can!
  • Put the mushrooms in a bowl.
  • Time the mushrooms while they soak.
  • Squeeze the moisture from the kale.
  • Mash the roasted garlic with a fork.