In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Roast pork chops and delicata squash with pear-date chutney
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
25–40 Minutes
The mild taste of pork makes it a natural partner for fruit chutney in this flavor-packed sheet pan meal.
In your bag
- 1 or 2 organic delicata squash (about ¾ pound total)
- 2 boneless pork loin chops (about 6 ounces each)
- 1 organic d’Anjou or other pear
- 1 organic red onion
- 1-inch piece organic fresh ginger
- 1½ ounces pitted dates
- 1 teaspoon Urfa chile flakes (optional)
- Sunbasket chutney base (apple cider vinegar - maple syrup - whole grain Dijon mustard)
- 4 or 5 sprigs organic fresh cilantro
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 520, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 270mg (12% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 35g (Incl. 9g Added Sugars, 18% DV), Protein 27g
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, Sesame.
Instructions
Wash produce before use
1
Prep the squash
- Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
2
Prep the pork
- Pat the pork dry with a paper towel.
3
Roast the squash and pork
While the squash and pork roast, prepare the chutney.
4
Make the chutney
- Core and cut the pear into ½-inch pieces.
- Peel and thinly slice enough onion to measure ⅓ cup [⅔ cup].
- Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
- Thinly slice the dates, checking for any pits.
In a small sauce pot over medium heat, warm 1 tablespoon [2 TBL] butter or oil until hot but not smoking. Add the pear and onion, season with salt, and cook, stirring occasionally, until the pear starts to soften, 5 to 7 minutes. Stir in the ginger and as much Urfa chile as you like and cook until fragrant, 1 to 2 minutes. Add the dates, chutney base, and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until thickened, 8 to 10 minutes.
While the chutney cooks, prepare the remaining ingredients.
5
Prep the garnishes; finish the chutney
- Coarsely chop the cilantro; set aside 1 tablespoon [2 TBL] for garnish.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Serve
Kids Can!
- Scoop out the delicata squash seeds.
- Measure the shallots, ginger, and cilantro.
- Strip the parsley leaves.
- Garnish with the cilantro.