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Pork Chops & Almond Salsa Verde
with Zucchini & Peppers
40 min
Carb Conscious
600 Calories Or Less
i
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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.
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4 Servings
- Est. 550 Cals/serving
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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
fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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½ lb Sweet Peppers
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1¼ lbs Golden Or Red Potatoes
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2 Zucchini
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2 cloves Garlic
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1 bunch Rosemary
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1 Tbsp Red Wine Vinegar
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1 Tbsp Capers
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2 Tbsps Sliced Roasted Almonds
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Butter
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1 Shallot
step-by-step
instructions
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.
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!
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.
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!
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