Pork Chops & Almond Salsa Verde

with Roasted Potatoes & Sautéed Zucchini

40 MIN

+$2.99/serving 4 Servings

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with Flank Steaks

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.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
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

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes 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 and almonds. Keeping half the rosemary sprigs whole, pick the leaves off the remaining stems, then 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. 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.

3 Make the salsa verde

In a bowl, combine the chopped capers, chopped almonds, chopped rosemary, half the vinegar, 3 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes, or until browned. Flip and add the butter, whole garlic clove, and whole rosemary sprigs. Continue to cook, frequently spooning the butter mixture over the steaks, 2 to 4 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer the cooked steaks to a plate and let rest at least 5 minutes. Rinse and wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Cook the vegetables & serve your dish

In the same pan, 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; stir to combine. Taste, then season with salt and pepper if desired. Serve the rested steaks with the roasted potatoes and cooked vegetables. Top the steaks with the salsa verde. Enjoy!