In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with Southwestern sweet potatoes and tomatillos
Paleo, Dairy-Free, Gluten-Free, Lean & Clean, Soy-Free
2 Servings, 590 Calories/Serving
Juicy seared pork chops take center stage in this paleo and gluten-free dinner, our deconstructed take on classic pork chile verde.
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
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
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.
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.
When the vegetables are almost done, chop the cilantro.
Prep the cilantro
- Coarsely chop the cilantro.