Pork Chops & Almond Salsa Verde

with Zucchini & Peppers

40 MIN

4 Servings

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From the Test Kitchen

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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 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.

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.

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!