Pork chops with sherry vinaigrette pan sauce and sweet potato mash

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

Pork chops with sherry vinaigrette pan sauce and sweet potato mash

Pork chops with sherry vinaigrette pan sauce and sweet potato mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

35–50 Minutes

In this Sunbasket twist on meat and potatoes, Chef Justine makes a fast pan sauce for pork chops with her sherry vinaigrette and serves them with a luscious sweet potato mash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1 or 2 organic shallots
  • 2 or 3 cloves organic peeled fresh garlic
  • 2 organic sweet potatoes
  • 4 or 5 sprigs organic fresh parsley
  • 2 boneless pork loin chops (about 6 ounces each)
  • 3 organic scallions
  • ¼ cup pitted Kalamata olives
  • ½ teaspoon dried oregano
  • Sunbasket sherry vinaigrette (EVOO - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
Chef's Tip
If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons [¼ cup] each sugar and kosher salt in 2 cups [4 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.
Ingredient IQ
The early 20th-century inventor George Washington Carver wasn’t content to just eat sweet potatoes. He used them to make more than 100 different products, including paint, textiles, glue, and even chocolate.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the pork chops on the grill directly over the heat and cook, turning once, until starting to brown, 2 to 4 minutes per side. Transfer to indirect heat, close the grill, and cook, turning once or twice, until lightly charred and still faintly pink within, about 10 minutes longer.

Nutrition per serving

Calories 540, Total Fat 32g (41% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 570mg (25% DV), Total Carb. 38g (14% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 37g

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

Make the sweet potato mash

  • Peel and finely chop the shallots.
  • 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.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 tablespoon [2 TBL] for the sauce.
In a medium sauce pot over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the shallots and half the garlic, season with salt and pepper, and cook, stirring frequently, until starting to soften, 2 to 3 minutes. 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 and all but 1 tablespoon [2 TBL] parsley. 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 cook, 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 cooks, 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.
  • Measure ¼ teaspoon [½ tsp] oregano for the sauce; save the rest for another use.
In the same pan used for the pork, stir in the scallions and remaining garlic and cook over medium heat until fragrant, about 30 seconds. Reduce the heat to low and add the sherry vinaigrette, olives, ¼ teaspoon [½ tsp] oregano, and remaining parsley. 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

Transfer the pork and sweet potato mash to individual plates and spoon as much sauce as you like over the pork. Garnish with the remaining scallions and serve any remaining sauce on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Strip the parsley leaves.
  • Mash the sweet potatoes.
  • Measure the oregano.
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