Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pork Chops & Creamy Salsa Verde
with Roasted Potatoes & Kale
40 MIN
+$3.95/serving
4 Servings
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories580 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 10-Oz No Added Hormones Ny Strip Steaks
-
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
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 steaks
Meanwhile, pat the steaks 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 steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), 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 steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and cooked kale. Top the steaks with the creamy salsa verde. Garnish with the almonds. Enjoy!
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 steaks
Meanwhile, pat the steaks 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 steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), 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 steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
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. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and cooked kale. Top the steaks with the creamy salsa verde. Garnish with the almonds. Enjoy!
Tips from Home Chefs