Pork Chops & Almond Salsa Verde with Zucchini & Peppers

Pork Chops & Almond Salsa Verde

with Zucchini & Peppers

Group Created with Sketch. 40 min
Carb Conscious 600 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
  • View All
    Nutrition Label
    Download

We’re serving these simply seared pork chops with a rustic take on Italian salsa verde featuring fresh rosemary, roasted almonds, and briny capers.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Pork Chops & Almond Salsa Verde with Zucchini & Peppers
Title
  • 4 Boneless, Center-Cut Pork Chops
  • ½ lb Sweet Peppers
  • 1¼ lbs Golden Or Red 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
  • 2 Tbsps Butter
  • 1 Shallot
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;  leaving one clove whole, using a zester, finely grate the  remaining clove into a paste (or use the small side of a box grater). Halve the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, 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 pork
4 Cook the pork

Pat the pork 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-high until hot. Add the seasoned pork and cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the pork, 3 to 4 minutes, or until the pork is coated and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked pork to a cutting board and let rest at least 5 minutes. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining butter drippings into the bowl of salsa verde; stir to combine.

*An instant-read thermometer should register 145°F.

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

While the pork rests, 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. Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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;  leaving one clove whole, using a zester, finely grate the  remaining clove into a paste (or use the small side of a box grater). Halve the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, 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 pork

Pat the pork 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-high until hot. Add the seasoned pork and cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the butter, whole garlic clove, and whole rosemary sprigs. Cook, frequently spooning the butter mixture over the pork, 3 to 4 minutes, or until the pork is coated and cooked through.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked pork to a cutting board and let rest at least 5 minutes. Carefully remove and discard the garlic clove and rosemary from the pan. Pour any remaining butter drippings into the bowl of salsa verde; stir to combine.

*An instant-read thermometer should register 145°F.

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

While the pork rests, 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. Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!