Pork Chops & Salsa Verde with Roasted Potatoes & Sautéed Kale
Mediterranean Diet

Pork Chops & Salsa Verde

with Roasted Potatoes & Sautéed Kale

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

These pork chops get aromatic, briny flavor from a topping of Italian-style salsa verde—an olive oil-based sauce of parsley, garlic, and capers. Two simple, seasonal sides round out the dish.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Pork Chops & Salsa Verde with Roasted Potatoes & Sautéed Kale
Title
time-saving
tips & techniques
Red Wine Vinegar
Kale
How To: Chop Herbs
Capers
Garlic
How To: Peel Garlic
Parsley
Red Pepper Flakes
Red Potatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork:
2 Cook the pork:

While the potatoes roast, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, remove and discard the stems of the kale; roughly chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Make the salsa verde:
4 Make the salsa verde:

While the pork continues to cook, in a bowl, combine the chopped parsley and capers, half the vinegar, up to half the garlic paste, and 1 tablespoon of olive oil. Season with salt and pepper to taste.

Cook the kale:
5 Cook the kale:

While the pork rests, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining garlic paste, ¼ cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the remaining vinegar. Season with salt and pepper to taste.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and cooked kale. Top the pork with the salsa verde. Enjoy!

Tips from Home Chefs

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Pork Chops & Salsa Verde

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the pork:

While the potatoes roast, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Cook the pork:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, remove and discard the stems of the kale; roughly chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

4 Make the salsa verde:

While the pork continues to cook, in a bowl, combine the chopped parsley and capers, half the vinegar, up to half the garlic paste, and 1 tablespoon of olive oil. Season with salt and pepper to taste.

Make the salsa verde:
Cook the kale:
5 Cook the kale:

While the pork rests, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining garlic paste, ¼ cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the remaining vinegar. Season with salt and pepper to taste.

6 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and cooked kale. Top the pork with the salsa verde. Enjoy!

Slice the pork & serve your dish:
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