Pork Chops & Rosemary Potatoes

with Summer Squash Agrodolce

45 MIN

2 Servings

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From the Test Kitchen

To balance hearty pork chops, we’re making a squash “agrodolce”—from the Italian words for sweet and sour—by tossing sautéed summer squash with sweet dried currants and tangy pickled Peruvian peppers, known for their bite-sized shape and delicate crunch. (Depending on what’s freshest near you, you may receive yellow squash, green zucchini, or grey zucchini.) We’re rounding out the dish with more Italian flavors: petite fingerling potatoes roasted with woodsy rosemary and tossed with a bit of garlic.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Pick the rosemary leaves off the stems; discard the stems. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Pick the mint leaves off the stems; discard the stems.

2 Roast & finish the potatoes:

Place the potatoes and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, with the potatoes cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a medium bowl. Add up to half the garlic paste and a drizzle of olive oil. Toss to thoroughly coat.

3 Cook the squash:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash in a single, even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the peppers, remaining garlic paste, currants, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a medium bowl. Season with salt and pepper to taste. Wipe out the pan.

4 Cook the pork chops:

While the potatoes continue to roast, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest for at least 5 minutes.

5 Make the sauce & dress the squash:

While the pork chops rest, to the pan of reserved fond, add the verjus and 2 tablespoons of water (be careful, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until melted and thoroughly combined. Transfer to the bowl of cooked squash. Stir in ¾ of the mint (tearing the leaves before adding). Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished potatoes, rested pork chops, and dressed squash (including any liquid from the bowl) between 2 dishes. Garnish the squash with the remaining mint (tearing the leaves just before adding). Enjoy!