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Pork Chops & Yellow Tomato Sauce

with Roasted Potatoes & Broccoli

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Here, the key to making our pork chops shine is a simple sauce of yellow tomatoes, roasted piquillo peppers, and fresh oregano. The bright, tangy-sweet sauce complements sides of roasted Yukon Gold potatoes and broccoli, which go into the oven at the same time for easy cooking.

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

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

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 small pieces. 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, roughly chop the peppers. Peel and roughly chop the garlic. Drain the tomatoes; place in a bowl. Gently break apart with your hands. Grate the cheese on the small side of a box grater. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.

Cook the pork chops:
4 Cook the pork chops:

While the vegetables continue to roast, pat the pork chops 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 chops and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and let rest for at least 5 minutes.

Make the tomato sauce:
5 Make the tomato sauce:

While the pork chops cook, in a small saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and as much of the oregano as you’d like; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the rested pork chops, roasted potatoes, and roasted broccoli among 4 dishes. Top the pork chops with the tomato sauce. Garnish the broccoli and potatoes with the cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

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 small pieces. 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

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

While the vegetables roast, roughly chop the peppers. Peel and roughly chop the garlic. Drain the tomatoes; place in a bowl. Gently break apart with your hands. Grate the cheese on the small side of a box grater. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.

4 Cook the pork chops:

While the vegetables continue to roast, pat the pork chops 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 chops and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and let rest for at least 5 minutes.

Cook the pork chops:
Make the tomato sauce:
5 Make the tomato sauce:

While the pork chops cook, in a small saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and as much of the oregano as you’d like; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

6 Serve your dish:

Divide the rested pork chops, roasted potatoes, and roasted broccoli among 4 dishes. Top the pork chops with the tomato sauce. Garnish the broccoli and potatoes with the cheese. Enjoy!

Serve your dish: