Pork Chops & Yellow Tomato Sauce with Roasted Potatoes & Broccoli

Pork Chops & Yellow Tomato Sauce

with Roasted Potatoes & Broccoli

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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tips & techniques
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

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:
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