Florentine Pork Chops & Salsa Verde with Roasted Vegetables
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Florentine Pork Chops & Salsa Verde

with Roasted Vegetables

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Florence with a pork chop recipe from Max, a local chef who hosts an Airbnb Experience in his family restaurant. We’re serving the simply seared pork chops with a rustic take on Italian salsa verde featuring fresh rosemary, almonds, and capers.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the broccoli:
2 Prepare & roast the broccoli:

While the potatoes roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, keeping half the rosemary sprigs whole, pick the leaves off the remaining stems. Discard the stems and finely chop the leaves. Finely chop the capers. Peel the garlic; keeping one clove whole, finely chop the remaining clove. Using the flat side of your knife, smash until it resembles a paste (or use a zester).

Make the salsa verde:
4 Make the salsa verde:

While the vegetables continue to roast, in a bowl, combine the chopped rosemary and capers, almonds, vinegar, 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the pork:
5 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, whole garlic clove, and whole rosemary; cook, frequently spooning the mixture over the pork, 3 to 4 minutes, or browned and cooked through. Turn off the heat. Transfer the cooked pork to a cutting board and let rest at least 5 minutes. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining drippings into the bowl of salsa verde; stir to combine.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the salsa verde. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare & roast the broccoli:

While the potatoes roast, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the broccoli:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, keeping half the rosemary sprigs whole, pick the leaves off the remaining stems. Discard the stems and finely chop the leaves. Finely chop the capers. Peel the garlic; keeping one clove whole, finely chop the remaining clove. Using the flat side of your knife, smash until it resembles a paste (or use a zester).

4 Make the salsa verde:

While the vegetables continue to roast, in a bowl, combine the chopped rosemary and capers, almonds, vinegar, 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the salsa verde:
Cook the pork:
5 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, whole garlic clove, and whole rosemary; cook, frequently spooning the mixture over the pork, 3 to 4 minutes, or browned and cooked through. Turn off the heat. Transfer the cooked pork to a cutting board and let rest at least 5 minutes. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining drippings into the bowl of salsa verde; stir to combine.

6 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the salsa verde. Enjoy!

Slice the pork & serve your dish: