Pork chops with Southwestern sweet potatoes and tomatillos

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

Pork chops with Southwestern sweet potatoes and tomatillos

One-Pan Meal

Pork chops with Southwestern sweet potatoes and tomatillos

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

35–45 Minutes

Juicy seared pork chops take center stage in this paleo and gluten-free dinner, our deconstructed take on classic pork chile verde.

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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 sweet potato
  • 1 red onion
  • 5 ounces tomatillos
  • 3 scallions
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 or 2 cloves peeled fresh garlic
  • 1 serrano (optional)
  • ½ teaspoon dried Mexican oregano
  • ¾ cup diced mild green chiles
  • ½ teaspoon red chile flakes (optional)
  • 3 or 4 sprigs fresh cilantro
  • 2 tablespoons roasted pumpkin seeds

Nutrition per serving

Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 550mg (24% DV), Total Carb. 38g (14% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 40g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • 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.
  • Peel and coarsely chop the red onion.
  • Remove the husks from the tomatillos; rinse the fruit and pat dry, then coarsely chop.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal and set aside one-fourth for garnish.


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 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 serrano.


Prep the garlic and serrano; cook the vegetables

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • If using the serrano, remove the stem, ribs, and seeds; finely chop the serrano. Wash your hands after handling.
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 sweet potato, onion, scallions, garlic, oregano, and as much serrano as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to soften, 5 to 7 minutes. Add the tomatillos, green chiles, ¾ cup water, and as many chile flakes as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender and the sauce is slightly reduced, 5 to 7 minutes. Season to taste with salt and pepper.
When the vegetables are almost done, chop the cilantro.


Prep the cilantro

  • Coarsely chop the cilantro.


Transfer the vegetables and sauce to individual bowls. Top with the pork, garnish with the cilantro, pumpkin seeds, and remaining scallions, and serve.