Pork loin chops with blueberry-apricot sauce and sautéed kale

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Pork loin chops with blueberry-apricot sauce and sautéed kale

Diabetes-Friendly, Dairy-Free, Mediterranean, Soy-Free, Carb-Conscious, Gluten-Free

2 Servings, 510 Calories/Serving

15 Minutes

For this restaurant-worthy meal, our chefs have prepped the sauce and side dish components for you so you can have dinner on the table in minutes.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

Ingredients

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 box.
Pork loin chops with blueberry-apricot sauce and sautéed kale
  • In your bag:
  • Boneless pork loin chops
  • Organic shredded kale
  • Sun Basket blueberry-apricot sauce (blueberries - dried apricots - chicken broth - honey - sherry vinegar - kosher salt - black pepper - dried oregano)

Nutrition per serving

Calories: 510, Protein: 49g (98% DV), Fiber: 6g (24% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 125mg (42% DV), Sodium: 440mg (18% DV), Carbohydrates: 30g (10% DV), Total Sugars: 19g, Added Sugars: 8g (16% DV).

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

Wash produce before use

1

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 olive 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 individual plates. Do not clean the pan.

2

Cook the kale; heat the sauce

In the same pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Working in batches if needed, add the kale, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until starting to wilt, 2 to 3 minutes. Transfer to the plates with the pork.
Stir the blueberry-apricot sauce into the pan and cook, scraping up any browned bits from the bottom of the pan, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Spoon the blueberry-apricot sauce over the pork and serve with the kale.