Pork Chops & Creamy Salsa Verde

with Roasted Potatoes & Kale

40 MIN

4 Servings

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with Pork Chops

From the Test Kitchen

For an aromatic burst of flavor, we’re tossing sliced potatoes with fresh rosemary before roasting them to golden brown perfection—a comforting seasonal companion to simply seared pork chops. We’re combining our herbaceous salsa verde and mascarpone cheese to create a zesty topping, plus roasted almonds for a welcome crunch.
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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
2 cloves Garlic
1¼ lbs Potatoes
¾ lb Kale
1 bunch Rosemary
⅓ cup Salsa Verde
2 Tbsps Mascarpone Cheese
¼ cup Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Pick the rosemary leaves off the stems; discard the stems. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

2 Roast the potatoes

Place the potato rounds and rosemary leaves on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat; arrange in an even layer. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook the pork

Meanwhile, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Cook the kale

Add the chopped garlic to the pan of reserved fond. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

In a bowl, combine the salsa verde and mascarpone. 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 kale. Top the pork with the creamy salsa verde. Garnish with the almonds. Enjoy!