Pork chops with Southwestern sweet potatoes and tomatillos
Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
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.
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
Make It Leaner
To cut 170 calories and 8 grams of fat from each serving, stretch this dish into three portions: Cut the cooked pork chops crosswise into ½-inch-thick strips and serve only two-thirds of them (along with two-thirds of the vegetables). Save the rest for a satisfying lunch the next day.
Tomatillos are cousins of tomatoes (both are members of the nightshade family) but come with a papery husk and remain green when ripe. They have a tangy, citrusy flavor that makes them delicious in salsas, soups, and stews.
Protein: 40g (80% DV), Fiber: 9g (36% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 90mg (30% DV), Sodium: 550mg (23% DV), Carbohydrates: 38g (13% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).