Pork Chops & Almond Salsa Verde with Mashed Potatoes & Sautéed Zucchini
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Pork Chops & Almond Salsa Verde

with Mashed Potatoes & Sautéed Zucchini

40 MIN
4 Servings
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From the Test Kitchen

For a bright burst of flavor, we’re serving these simply seared pork chops with a rustic take on Italian salsa verde featuring piquant garlic, roasted almonds, and briny capers.
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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Pork Chops & Almond Salsa Verde with Mashed Potatoes & Sautéed Zucchini
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1¼ lbs Potatoes
  • 2 Zucchini
  • 2 cloves Garlic
  • 2 Tbsps Capers
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Shallot
  • 2 Bell Peppers
  • 2 oz Salted Butter
  • 1 tsp Whole Dried Oregano

Pork Chops & Almond Salsa Verde

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel 2 cloves of garlic. Leaving 1 clove whole, using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Finely chop the capers. Finely chop the almonds. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and thinly slice the shallot.

2 Cook & mash the potatoes

Add the diced potatoes and whole garlic clove to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Make the salsa verde
3 Make the salsa verde

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

4 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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.

Cook the pork
Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Add the remaining vinegar and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!

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