Pork chops with caperberry-mustard sauce and braised leeks

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

Pork chops with caperberry-mustard sauce and braised leeks

Great for Entertaining

Pork chops with caperberry-mustard sauce and braised leeks

Gluten-Free Friendly, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

Like juiced-up capers, big, briny caperberries bring another dimension of flavor to our succulent paleo pork chops with velvety braised leeks.

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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.
  • 1 or 2 leeks (about ½ pound total)
  • 6 or 7 radishes (about 6 ounces total)
  • 1 or 2 cloves peeled fresh garlic
  • 4 sprigs fresh thyme or rosemary
  • 1 cup vegetable broth
  • 2 boneless pork loin chops (about 6 ounces each)
  • 4 caperberries
  • 1 lemon
  • 3 or 4 sprigs fresh flat-leaf parsley or other leafy herb such as basil
  • 1 tablespoon whole grain mustard
  • 1½ tablespoons ghee
Ingredient IQ
A type of clarified butter, ghee was likely created as a way to preserve butter by removing its water content. Ghee gets its signature nutty flavor from simmering the butter until its milk solids are golden brown, then straining the butter to remove the solids.

Nutrition per serving

Calories 580, Total Fat 37g (47% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 960mg (42% DV), Total Carb. 24g (9% DV), Fiber 4g (14% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Milk

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

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

Wash produce before use

1

Prep the vegetables

  • Trim the roots from the leeks and cut the leeks in half lengthwise. Keeping the leek halves intact, carefully rinse under cold water, gently cleaning between the layers to remove any dirt. Drain on a paper-towel-lined plate and pat dry.
  • Trim the ends from the radishes; cut the radishes in half lengthwise.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]. Divide into two equal portions, one for the vegetables and one for the sauce.
  • Strip enough thyme leaves from the stems to measure 1 teaspoon [2 tsp]. Save the rest for another use.
  • Measure ¾ cup [1½ cups] vegetable broth. Set aside the rest for the sauce.

2

Cook the vegetables

In a large frying pan over medium heat, warm 2 tablespoons [3 to 4 TBL] oil until hot but not smoking. Add the leeks, cut sides down, and cook, turning once, until lightly browned, 3 to 5 minutes. Stir in the radishes and half the garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Add the thyme and ¾ cup [1½ cups] vegetable broth. Bring to a boil, reduce to a simmer, and cook without stirring until the vegetables are tender, 10 to 12 minutes. Remove from the heat.
While the vegetables cook, prepare the pork.

3

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In another large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] 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 ingredients for the sauce.

4

Make the sauce

  • Cut the caperberries in half lengthwise.
  • Juice the lemon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the vegetables.
Pour off all but 1 tablespoon [2 TBL] fat from the pan used for the pork and place over medium heat. Stir in the caperberries, mustard, and remaining garlic and cook until fragrant, about 1 minute. Add the remaining vegetable broth and cook, scraping up any browned bits from the bottom of the pan, until thickened, 1 to 2 minutes. Remove from the heat. Stir in 1 tablespoon [2 TBL] lemon juice, half the parsley, and the ghee. Season to taste with salt and pepper.

5

Finish the vegetables

To the pan with the vegetables, stir in the remaining parsley and season to taste with salt and pepper.

Serve

Transfer the pork and vegetables to individual plates. Top the pork with the sauce and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Strip the thyme leaves.
  • Measure the vegetable broth.
  • Juice the lemon.
  • Strip the parsley leaves.
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