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

Pork Chops & Almond Salsa Verde

with Roasted Potatoes & Sautéed Zucchini

40 MIN
$11.94/serving 4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Salmon

    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 fresh rosemary, roasted almonds, and briny capers.
    14 green SmartPoints® per serving
    8 blue SmartPoints® per serving
    5 purple SmartPoints® per serving
    To learn more about WW's Points program, 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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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Pork Chops & Almond Salsa Verde with Roasted Potatoes & Sautéed Zucchini
    Title
    • 4 Skin-On Salmon Fillets
    • 1¼ lbs Potatoes
    • 2 Zucchini
    • 2 cloves Garlic
    • 1 bunch Rosemary
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Capers
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Shallot
    • 1 oz Salted Butter
    • 2 Bell Peppers
    time-saving
    tips & techniques
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, finely chop the capers. Finely chop the almonds. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems, then finely chop the leaves. Peel 2 cloves of garlic. Leave 1 clove whole. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. 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.

    Make the salsa verde
    3 Make the salsa verde

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

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked fish to a plate. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining butter from the pan into the bowl of salsa verde; stir to combine.

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

    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 (carefully, as the liquid may splatter) 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. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!

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    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, finely chop the capers. Finely chop the almonds. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems, then finely chop the leaves. Peel 2 cloves of garlic. Leave 1 clove whole. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. 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.

    Prepare the remaining ingredients
    Make the salsa verde
    3 Make the salsa verde

    In a bowl, combine the chopped capers, chopped almonds, chopped rosemary, 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 fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked fish to a plate. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining butter from the pan into the bowl of salsa verde; stir to combine.

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

    Cook the fish
    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 (carefully, as the liquid may splatter) 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. Serve the cooked fish with the roasted potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!

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