Pork chops with pears, kale, and maple-shallot jam

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

Great for Entertaining

Pork chops with pears, kale, and maple-shallot jam

Soy-Free, Diabetes-Friendly, Mediterranean, Dairy-Free, Gluten-Free, Paleo, Family-Friendly

2 Servings, 530 Calories/Serving

30–45 Minutes

A quick jam of shallots, maple syrup, fresh pear, and apple cider vinegar casts an autumnal spell on pork chops, making this lean cut magically rich.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 bag.
  • 2 to 4 organic shallots
  • 2 organic Bosc or other pears
  • 2 sprigs organic fresh thyme
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons apple cider vinegar
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 bunch organic Red Russian or other kale (about ½ pound)
Chef's Tip
If you have the time, you can brine the pork chops before cooking them: In a medium bowl, dissolve 2 tablespoons each sugar and salt in 2 cups warm water. Submerge the chops and let stand at room temperature for at least 20 minutes and up to 1 hour, or cover and refrigerate for up to 9 hours. Drain and pat dry. Don’t season them with salt in Step 2, but otherwise follow the recipe as written.

Make It Ahead
The maple-shallot jam (Step 1; prep only half the pears) can be prepared up to 1 day ahead. Let the jam cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the jam, adding 1 to 2 teaspoons water as needed to loosen it, as you proceed with Steps 2 and 3 (and prep the remaining pear).
Ingredient IQ
From the French vin aigre, meaning “sharp wine,” vinegar can be made from wine, cider, or other juices. The liquid is left to sit with beneficial bacteria that turn alcohol and oxygen into water and acetic acid. It’s the acid that provides that signature tang. The final flavor is shaped by the type of liquid used and the percentage of acetic acid: apple cider vinegar, for instance, has a faintly sweet apple flavor, while most wine vinegars pack a tart zing.

Nutrition per serving

Calories: 530, Protein: 45g (90% DV), Fiber: 9g (36% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 160mg (7% DV), Carbohydrates: 41g (14% DV), Total Sugars: 25g, Added Sugars: (maple syrup): 6g (12% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the maple-shallot jam

  • Peel and thinly slice enough shallots 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 or oil until hot but not smoking. Add the shallots 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 shallots 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.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 a plate. Do not clean the pan.
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.
In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the remaining pear and cook, scraping up any browned bits from the bottom of the pan, until the pear is browned and just tender, 6 to 8 minutes. Working in batches if needed, add the kale and cook until just wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pear and kale to individual plates and top with the pork. Spoon the maple-shallot jam over the pork and serve.
Kids Can!
  • Measure the shallots.
  • Strip and measure the thyme leaves.
  • Measure the water for the jam.
  • Strip the kale leaves.