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

Grilled Salsa Verde Pork Chops

with Rosemary-Garlic Potatoes

50 MIN
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 tossing sliced potatoes with fresh rosemary before grilling them to tender perfection—a comforting companion to seared pork chops. You'll be topping the pork with a zesty almond salsa verde that cuts through the richness of the dish.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Grilled Salsa Verde Pork Chops with Rosemary-Garlic Potatoes
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1¼ 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 Tbsps Sliced Roasted Almonds
  • 2 oz Butter
  • ¼ tsp Crushed Red Pepper Flakes

Grilled Salsa Verde Pork Chops

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 the foil packet & grill the 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 the foil packet & grill the 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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