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Rosemary-Dijon pork chops with chunky applesauce and broccoli rabe

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

Great for Entertaining

Rosemary-Dijon pork chops with chunky applesauce and broccoli rabe

Mediterranean, Lean & Clean, Dairy-Free, Gluten-Free, Paleo, Soy-Free, Diabetes-Friendly

2 Servings, 610 Calories/Serving

35 – 50 Minutes

Classic American pork chops and applesauce get French flair with a rosemary and Dijon mustard glaze, making for a comforting paleo dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 organic Cripps Pink or other apples
  • 1 organic lemon
  • Sun Basket winter spice blend (cinnamon - allspice - cloves - nutmeg)
  • ¾ pound organic broccoli rabe
  • 2 sprigs organic fresh rosemary
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons sliced blanched almonds
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Make It Leaner

Use just half the almonds to shave off 20 calories and 2 grams of fat per serving. Toss the remaining almonds into a salad the next day for a healthy crunch.

Make It Ahead
The applesauce (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the applesauce, adding 1 to 2 tablespoons water to thin it if needed, as you proceed with Steps 2, 3, and 4.

Nutrition per serving

Calories: 610, Protein: 47g (94% DV), Fiber: 11g (44% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 370mg (15% DV), Carbohydrates: 48g (16% DV), Total Sugars: 27g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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.

Instructions

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

Wash produce before use

1

Prep and cook the applesauce

  • Peel the apples, if desired; core and cut into ¼-inch pieces.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest 1 lemon and juice both lemons.] Set aside the zest for the broccoli rabe. The juice will be divided between the applesauce and the broccoli rabe.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the apples and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes. Stir in the winter spice blend and cook until fragrant, about 1 minute. Add half the lemon juice and ¼ cup [½ cup] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the apples are softened and beginning to break down, 10 to 15 minutes. If the mixture is dry, add more water, 1 tablespoon at a time.
Transfer the apples to a medium bowl; if desired, using a fork or masher, coarsely mash the apples. Cover to keep warm. Wipe out the pan.
While the apples cook, prepare the broccoli rabe.

2

Prep and blanch the broccoli rabe

  • Trim the root ends from the broccoli rabe; cut the broccoli rabe into 1-inch pieces.
Bring a medium sauce pot of generously salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 4 to 5 minutes. Drain, rinse under cold water, and set aside. Wipe out the pot.

3

Toast the almonds; prep and cook the pork chops

  • Strip the rosemary leaves from the stems; finely chop enough leaves to measure 2 teaspoons [4 tsp].
  • Pat the pork dry with a paper towel; season generously with salt and pepper. Rub the pork all over with the Dijon mustard and sprinkle with the chopped rosemary.
In the same pan used for the apples, toast the almonds over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
In the same 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.
While the pork chops cook, finish the broccoli rabe.

4

Finish the broccoli rabe

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pot used for the broccoli rabe, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, toss to coat with the garlic, and cook, stirring occasionally, until the broccoli rabe is warmed through, 2 to 4 minutes. Remove from the heat and stir in the almonds, lemon zest, and remaining lemon juice; season to taste with salt and pepper.

Serve

Transfer the pork chops and broccoli rabe to individual plates. Top the pork with the applesauce, garnish with the parsley, and serve.

Kids Can!

  • Juice the lemon.
  • Measure the water for the apples.
  • Strip the rosemary and parsley leaves.
  • Press the garlic (if you have a press).
  • Practice their Humphrey Bogart impression.

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This recipe meets the American Diabetes Association Nutrition Guidlines