Orange-Glazed Pork and Bok Choy Slaw over Cauliflower “Rice” | Sunbasket

Name: Orange-Glazed Pork and Bok Choy Slaw over Cauliflower “Rice” | Sunbasket
Ingredients: 2 boneless pork loin chops (about 6 ounces each); Sunbasket orange glaze (orange juice - honey - coconut aminos - coconut vinegar - toasted sesame oil - garlic - ginger); 3 organic scallions; ½ head organic cauliflower; 1 head organic baby bok choy; 1 organic Gala or other apple; 1 tablespoon apple cider vinegar; ⅓ cup water chestnuts; Sunbasket sweet stir-fry blend (coconut aminos - cashew butter - dried plums - molasses - sesame oil - garlic - ginger)

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This one-pan paleo dinner will inspire you to throw away your take-out menus. Fluffy cauliflower “rice” makes the perfect base for juicy pork and a bok choy and apple slaw.

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Ingredients

2 boneless pork loin chops (about 6 ounces each)
Sunbasket orange glaze (orange juice - honey - coconut aminos - coconut vinegar - toasted sesame oil - garlic - ginger)
3 organic scallions
½ head organic cauliflower
1 head organic baby bok choy
1 organic Gala or other apple
1 tablespoon apple cider vinegar
⅓ cup water chestnuts
Sunbasket sweet stir-fry blend (coconut aminos - cashew butter - dried plums - molasses - sesame oil - garlic - ginger)