In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork piccata with lemon-caper pan sauce, sautéed zucchini, and kale
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 380 Calories/Serving
We’ve done it again! Another Sunbasketized classic. Our spin on the beloved Italian-American piccata features savory pork chops, sautéed veggies, and all the flavorful strokes of the original.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic yellow squash or zucchini
- 3 tablespoons capers
- 5 ounces organic shredded kale or other leafy greens
- 1 teaspoon red chile flakes (optional)
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ teaspoon arrowroot powder
- 2 teaspoons lemon juice
Calories 380, Total Fat 17g (22% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 460mg (20% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 41g
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 vegetables
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
- Cut the zucchini in half lengthwise, then on the diagonal into ¼-inch-thick slices.
- Rinse the capers; set aside half for the pan sauce.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the zucchini and half the capers, season with salt and pepper, and cook until the zucchini starts to soften, 1 to 2 minutes.
Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat, season to taste with salt and pepper, and stir in as many chile flakes as you like. Transfer to a plate. Wipe out the pan. While the vegetables are cooking, prepare the pork.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still pink within, 7 to 9 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients; make the pan sauce
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- In a small bowl, using a fork or whisk, mix together the arrowroot powder and ¼ cup [½ cup] water to form a slurry.
In the same pan used for the pork, add the parsley, arrowroot slurry, and lemon juice and season with salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pan, and cook until the sauce starts to thicken, 2 to 3 minutes. If using, stir in 1 tablespoon [2 TBL] each butter and white wine (from your pantry) and continue boiling until the butter has melted and the sauce has thickened, 1 to 2 minutes.
Add the pork and any accumulated juices and cook until the pork is heated through and still faintly pink within, 1 to 2 minutes. Stir in as many of the remaining capers as you like. Remove from the heat and season the sauce to taste with salt and pepper.
Transfer the pork, zucchini, and kale to individual plates. Spoon the lemon-caper pan sauce over the pork and serve.
- Press the garlic (if you have a press).
- Rinse the capers and divide in half.
- Strip the parsley leaves.
- Mix the arrowroot powder and water.