In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with coriander-spiced sweet potato, kale, and roasted garlic
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
With only six ingredients, this pork chop dinner is almost too easy to make. Using fresh, simple ingredients, we pair tender pan-cooked pork with a nutritious side of coconut creamed veggies.
In your bag
- 2 to 4 cloves organic roasted garlic
- 1 organic sweet potato
- Sunbasket coriander-cumin spice blend (coriander - cumin)
- ½ cup coconut milk
- 2 boneless pork loin chops (about 6 ounces each)
- 5 ounces organic shredded kale or other leafy greens
Calories 540, Total Fat 31g (40% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 150mg (7% DV), Total Carb. 33g (12% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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.
Wash produce before use
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 coriander-cumin spice blend and cook until fragrant, about 1 minute.
Add the sweet potato, coconut milk, and ¼ cup [½ cup] water and bring to a simmer. Cook, stirring occasionally, until the potato softens, 8 to 10 minutes. Using a fork or the back of a spoon, lightly mash the potato. Meanwhile, prepare the pork.
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.
Finish the sweet potato and kale
To the pot with the sweet potato, working in batches if needed, add the kale and cook over medium heat, stirring occasionally, until wilted, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the pork and sweet potato and kale to individual plates and serve.
- Mash the roasted garlic with a fork.
- Scrub the sweet potato.
- Measure the water for the sweet potato.
- Time the cooking.