In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted pork chops with sweet potato hash and cilantro pesto
Gluten-Free, Dairy-Free, Soy-Free, Paleo
2 Servings, 720 Calories/Serving
Hash was invented by frugal cooks as a way to use up dinner leftovers for breakfast. Along the way, it became an all-American classic, served at any time of day. Chef Justine makes hers paleo-friendly with sliced Japanese sweet potato. Its chestnut-y flavor is an ideal backdrop for her south-of-the-border spice blend.
In your bag
- Two 6-ounce boneless pork loin chops
- 1 or 2 Japanese sweet potato
- 1 or 2 shallots
- 1 red bell pepper
- Hash spice blend (cumin - coriander - sweet smoked paprika)
- 1 lime
- Sunbasket cilantro pesto base (olive oil - cilantro - almonds - fresh garlic - salt - black pepper)
Calories 720, Total Fat 47g (60% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 680mg (30% DV), Total Carb. 37g (13% DV), Fiber 8g (29% DV), Protein 39g
Contains: Tree Nuts
Wash produce before use
Cook the pork
- Pat the pork dry with a paper towel; season generously with salt and pepper.
While the pork cooks and rests, prepare the vegetables and the hash.
Prep the vegetables
- Trim the ends from the sweet potatoes; cut the potato into quarters lengthwise, then crosswise into ¼-inch-thick slices.
- Peel and thinly slice the shallots.
- Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
Cook the sweet potato hash
Stir in the shallots and bell pepper and cook until starting to soften, 1 to 2 minutes. Add ½ cup water and cook, scraping up any browned bits from the bottom of the pan, until the potatoes are tender, 3 to 4 minutes.
While the hash cooks, prepare the pesto.
Make the pesto.
- Juice the lime.