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

Pork Chops & Almond Salsa Verde

with Roasted Potatoes & Sautéed Zucchini

40 MIN
+$1.99/serving 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 fresh rosemary, roasted almonds, and briny capers.
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    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Pork Chops & Almond Salsa Verde with Roasted Potatoes & Sautéed Zucchini
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 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 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 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.

    Make the salsa verde
    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.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. Add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the chicken, 3 to 4 minutes, or until coated and cooked through.* Transfer the cooked chicken to a plate. Rinse and wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the vegetables & serve your dish
    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 cooked chicken with the roasted potatoes and cooked vegetables. Top the chicken with the salsa verde. Enjoy!

    Tips from Home Chefs

    Prepare & roast the potatoes
    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.

    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, 3 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

    4 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. Add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the chicken, 3 to 4 minutes, or until coated and cooked through.* Transfer the cooked chicken to a plate. Rinse and wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Cook the vegetables & serve your dish
    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 cooked chicken with the roasted potatoes and cooked vegetables. Top the chicken with the salsa verde. Enjoy!

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