In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with pears, kale, and maple-onion jam
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
30–45 Minutes
A quick jam of onion, maple syrup, fresh pear, and apple cider vinegar casts an autumnal spell on pork chops, making this lean cut magically rich.
In your bag
- 1 organic red onion
- 2 organic Bosc or other pears
- 2 sprigs organic fresh thyme
- 1 tablespoon pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 boneless pork loin chops (about 5 ounces each)
- 1 bunch organic kale or other leafy greens (about ½ pound)
Nutrition per serving
Calories 500, Total Fat 21g (27% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 160mg (7% DV), Total Carb. 45g (16% DV), Fiber 11g (39% DV), Total Sugars 23g (Incl. 6g Added Sugars, 12% DV), Protein 39g
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
Make the maple-onion jam
- Peel and thinly slice enough onion to measure ⅔ cup [1⅓ cups].
- Cut the pears lengthwise into quarters and cut away the core; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes. Set aside half for the kale.
- Strip enough thyme leaves from the stems to measure 1 teaspoon [2 tsp]. Save any remaining thyme for another use.
In a small sauce pot over medium heat, warm 1 tablespoon [2 TBL] butter (from your pantry) or oil until hot but not smoking. Add the onion and half the pears, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to caramelize, 3 to 5 minutes. Reduce the heat to low and add the thyme, maple syrup, apple cider vinegar, and ½ cup [¾ cup] water. Cook, stirring occasionally and adding more water as needed to prevent scorching, until most of the liquid is evaporated and the onion and pear are a rich brown color and the consistency of jam, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper.
While the jam cooks, prepare the pork.
2
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
While the pork cooks, prepare the kale.
3
Prep the kale; cook the pear and kale
- Strip the kale leaves from the stems; coarsely chop the leaves.
Serve
Transfer the pear and kale to individual plates and top with the pork. Spoon the maple-onion jam over the pork and serve.
Kids Can!
- Measure the onion.
- Strip and measure the thyme leaves.
- Measure the water for the jam.
- Strip the kale leaves.