Sun Basket’s New Orange Chipotle – Glazed Pork with Coleslaw and Roasted Sweet Potato

Order Online
Spread the love

pork chops

Orange-glazed pork chops with apple coleslaw and sweet potatoes

(Gerry Furth-Sides) The Latin-inspired  Orange-chipotle Pork Chops with lime- and cilantro-brightened coleslaw and crisped sweet potato “moons” is a favorite  Sun Basket meal with a 91% “reorder” nod from customers.  Bright flavors, textured and balanced, this meal is Gluten-Free, Dairy-Free, Soy-Free, Paleo.  We already loved the Sun Basket Steak Au Poivre.

pork chops

Our version of the Orange-glazed pork chops with apple coleslaw and sweet potatoes

Sun Basket

The carefully packed, all recyclable, Sun Basket ingredients and recipe booklet.

In the Sun Basket bag (one bag serves 1-3)

  • 1 sweet potato
  • ½ teaspoon sweet smoked paprika
  • 1 lime
  • 1 apple (such as Granny Smith)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • ¼ pound shredded green cabbage (such as Savoy)
  • 3 ounces shredded carrots (see Market Watch note)
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket orange glaze (orange juice – honey – coconut aminos – coconut vinegar – sesame oil – fresh garlic – fresh ginger – chipotle powder)
Ingredients

Ingredients for Sun Basket Chipotle Glaze Pork Chops

Our notes:  We found that there was about 3-4 times the amount of slaw as potatoes per portion.  We braised the remainder of the slaw and loved it as just as much served warm in cold weather.

Also, in terms of color, pork and coleslaw are such neutral base colored ingredients that we would use red apples or onions for color in the slaw.  We would sliver the apple or julienne the apple.

Instructions for 2-servings (4-serving modifications are always noted in red).  Wash produce before use

To Roast the sweet potato

1: Heat the oven to 400°F.

  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • On a sheet pan (2 sheet pans), drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt, pepper, and the sweet smoked paprika and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender, 20 to 25 minutes.
    While the sweet potato roasts, prepare the rest of the meal.

2: Coleslaw

  • Juice the lime.
  • Peel the apple, if desired. Cut the apple into quarters lengthwise and cut away the core. Cut the fruit into ¼-inch-thick slices.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.

In a medium bowl, stir together the honey, apple cider vinegar, 1 tablespoon (2 TBL) lime juice, and 2 tablespoons (¼ cup) oil. Add the apple, scallions, cilantro, cabbage, and carrots and toss to combine. Season to taste with salt and pepper.

3: 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. Working in batches if needed, add the pork and cook, turning once, until lightly browned on both sides but not yet cooked through, 1 to 2 minutes per side. Brush with the orange glaze, turn the pork over, and brush with more glaze. Continue to cook, turning frequently and occasionally brushing with more glaze, until the pork is browned but still faintly pink within, 6 to 8 minutes. Add more oil between batches if needed. Transfer to a plate.

4- To serve, transfer the pork, coleslaw, and sweet potato to individual plates.

 Tips:  A brush or back of a spoon can be used to glaze the pork.   Keep the pork in the same place as you turn it in the pan to avoid spreading the glaze so it does not burn on the pan bottom.

Kids can toss the sweet potato with oil and seasoning, and the coleslaw plus juice the lime.

 


Spread the love

Cuisines

Authors