Pork chops with sweet potato, kale, and roasted garlic

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

Pork chops with sweet potato, kale, and roasted garlic

Lean & Clean, Soy-Free, Carb-Conscious, Mediterranean, Gluten-Free, Dairy-Free, Paleo, Family-Friendly

2 Servings, 540 Calories/Serving

25–40 Minutes

With only five ingredients, this pork chop dinner is incredibly simple to make. Enjoy tender pan-cooked pork with a nutritious side of vegetables made “creamy” with coconut milk.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 to 4 cloves organic roasted garlic
  • 1 organic sweet potato
  • ½ cup coconut milk
  • 2 boneless pork loin chops (about 6 ounces each)
  • 5 ounces organic shredded kale or other leafy greens

Nutrition per serving

Calories: 540, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 13g (65% DV), Cholesterol: 75mg (25% DV), Sodium: 150mg (6% DV), Carbohydrates: 32g (11% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

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

Prep and cook the garlic and sweet potato

  • Using a fork or the side of a knife, gently mash the roasted garlic into a paste.
  • Scrub or peel the sweet potato. Cut the potato into 1-inch pieces.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir or whisk in the garlic and coconut milk and cook until fragrant, 1 to 2 minutes. Add the sweet potato and ¼ cup [½ cup] water, bring to a simmer, and cook, stirring occasionally, until the potato softens, 8 to 10 minutes. Using a fork or back of a spoon, lightly mash the potato. Meanwhile, 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 1 to 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.

3

Finish the sweet potato and kale

To the pot with the sweet potato, working in batches if needed, add the kale and cook, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pork, sweet potato, and kale to individual plates and serve.
Kids Can!
  • Scrub the sweet potato.
  • Mash the roasted garlic with a fork.
  • Measure the water for the sweet potato.
  • Time the cooking.