In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Pork chops with sherry vinaigrette pan sauce and sweet potato mash
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
35–50 Minutes
In our fun twist on meat and potatoes, sherry vinegar adds deep flavor to a fast pan sauce that gets drizzled over pork chops and a luscious sweet potato mash.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 2 organic sweet potatoes
- 2 boneless pork loin chops (about 5 ounces each)
- 3 organic scallions
- 3 tablespoons pitted Kalamata olives
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ teaspoon dried oregano
- 1 tablespoon sherry vinegar
Nutrition per serving
Calories 480, Total Fat 17g (22% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 470mg (20% DV), Total Carb. 46g (17% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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.
Instructions
Wash produce before use
1
Make the sweet potato mash
- Finely chop, press, or grate enough garlic to measure 2 teaspoons [1 TBL]; set aside half for the sauce.
- Peel the sweet potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add half the garlic and cook until fragrant, about 30 seconds. Add the sweet potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add 1 teaspoon [2 tsp] oil or butter (from your pantry). Using the back of a spoon or a masher, coarsely mash the potatoes. Season to taste with salt and pepper. Cover and keep warm.
While the potatoes are cooking, prepare the pork.
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 2 to 3 teaspoons 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. Spoon off all but 1 to 2 teaspoons fat from the pan.
While the pork is cooking, prepare the sauce ingredients.
3
Prep the remaining sauce ingredients; make the sauce
- Trim the ends from the scallions; thinly slice the scallions. Set aside 1 tablespoon [2 TBL] green parts for garnish.
- Coarsely chop the olives, checking for any pits.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Measure ¼ teaspoon [½ tsp] oregano for the sauce; save the rest for another use.
In the same pan used for the pork, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the scallions and remaining garlic and cook until fragrant, about 30 seconds. Reduce the heat to low and add the sherry vinegar, olives, parsley, ¼ teaspoon [½ tsp] oregano, and a pinch of sugar (from your pantry) if desired. Cook, scraping up any browned bits from the bottom of the pan, until the sauce is thickened slightly, 1 to 2 minutes. If you prefer a thinner sauce, stir in water, 1 teaspoon at a time, until the desired consistency is reached. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Press the garlic (if you have a press).
- Measure the garlic.
- Strip the parsley leaves.
- Mash the sweet potatoes.
- Measure the oregano.