In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blueberry-apricot pork chops with sautéed kale
Lean & Clean, Gluten-Free, Carb-Conscious, Dairy-Free, Diabetes-Friendly, Mediterranean, Soy-Free
2 Servings, 440 Calories/Serving
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.
- In your bag:
- Boneless pork loin chops
- Organic shredded kale
- Sunbasket blueberry-apricot sauce (blueberries - dried apricots - chicken broth - honey - sherry vinegar - kosher salt - black pepper - dried oregano)
Calories: 440, Protein: 32g (64% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 420mg (18% DV), Carbohydrates: 34g (11% DV), Total Sugars: 22g, 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.
Wash produce before use
Cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
Cook the kale; heat the sauce
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.