Pork Chops & Rosemary Potatoes with Summer Squash Agrodolce

Pork Chops & Rosemary Potatoes

with Summer Squash Agrodolce

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
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.

Roast & finish the potatoes:
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.

Cook the squash:
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.

Cook the pork chops:
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.

Make the sauce & dress the squash:
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.

Plate your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Roast & finish the potatoes:
Cook the squash:
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.

Cook the pork chops:
Make the sauce & dress the squash:
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!

Plate your dish: