Grilled Salsa Verde Pork Chops with Rosemary-Garlic Potatoes
Summer Grilling

Grilled Salsa Verde Pork Chops

with Rosemary-Garlic Potatoes

50 MIN
$19.98/serving 4 Servings
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    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity--grilling! For an aromatic burst of flavor, we’re foil-packet-grilling diced potatoes with garlic, fresh rosemary, and butter—a comforting seasonal companion to tender grilled pork chops. You'll be topping the pork with a zesty almond salsa verde that cuts through the richness of the dish.
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    Wellness Details

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    ingredients
    Grilled Salsa Verde Pork Chops with Rosemary-Garlic Potatoes
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 1½ lbs Golden Potatoes
    • 2 Zucchini
    • 2 cloves Garlic
    • 1 Yellow Onion
    • ½ lb Sweet Peppers
    • 1 bunch Rosemary
    • 2 Tbsps Red Wine Vinegar
    • 1 Tbsp Capers
    • 2 oz Butter
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems; finely chop the leaves. Peel 2 cloves of garlic. Keep 1 clove whole. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Quarter the zucchini lengthwise. Cut off and discard the stems of the peppers; remove the cores. Place the onion rounds, quartered zucchini, and prepared peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Finely chop the capers. Finely chop the almonds.

    Assemble & grill the foil packet potatoes
    2 Assemble & grill the foil packet potatoes

    Place a large piece of foil on a work surface. Place the diced potatoes, butter, whole rosemary sprigs, and whole garlic clove on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Carefully discard the rosemary sprigs and garlic clove. Taste, then season with salt and pepper if desired.

    Grill & finish the vegetables
    3 Grill & finish the vegetables

    Meanwhile, reserving the bowl, grill the seasoned onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned peppers 5 to 7 minutes, turning occasionally, or until charred and softened. Transfer to a cutting board. Roughly chop the grilled onion and grilled peppers. Cut the grilled zucchini into 1/2-inch pieces. Transfer the vegetables to the reserved bowl; add half the vinegar, a drizzle of olive oil, 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; stir to combine. Taste, then season with salt and pepper if desired.

    Grill the pork
    4 Grill the pork

    Pat the pork dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned pork 3 to 4 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Make the salsa verde
    5 Make the salsa verde

    Meanwhile, in a bowl, combine the chopped capers, chopped almonds, chopped rosemary, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

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

    Slice the rested pork crosswise. Serve the sliced pork with the grilled potatoes and finished vegetables. Top the pork with the salsa verde. Enjoy!

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    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems; finely chop the leaves. Peel 2 cloves of garlic. Keep 1 clove whole. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Quarter the zucchini lengthwise. Cut off and discard the stems of the peppers; remove the cores. Place the onion rounds, quartered zucchini, and prepared peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Finely chop the capers. Finely chop the almonds.

    2 Assemble & grill the foil packet potatoes

    Place a large piece of foil on a work surface. Place the diced potatoes, butter, whole rosemary sprigs, and whole garlic clove on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Carefully discard the rosemary sprigs and garlic clove. Taste, then season with salt and pepper if desired.

    Assemble & grill the foil packet potatoes
    Grill & finish the vegetables
    3 Grill & finish the vegetables

    Meanwhile, reserving the bowl, grill the seasoned onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned peppers 5 to 7 minutes, turning occasionally, or until charred and softened. Transfer to a cutting board. Roughly chop the grilled onion and grilled peppers. Cut the grilled zucchini into 1/2-inch pieces. Transfer the vegetables to the reserved bowl; add half the vinegar, a drizzle of olive oil, 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; stir to combine. Taste, then season with salt and pepper if desired.

    4 Grill the pork

    Pat the pork dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned pork 3 to 4 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Grill the pork
    Make the salsa verde
    5 Make the salsa verde

    Meanwhile, in a bowl, combine the chopped capers, chopped almonds, chopped rosemary, remaining vinegar, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

    6 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the grilled potatoes and finished vegetables. Top the pork with the salsa verde. Enjoy!

    Slice the pork & serve your dish
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