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Pork Chops & Salsa Verde
with Roasted Potatoes & Sautéed Kale
30 MIN
2 Servings
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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NutritionPER SERVING
-
Calories550 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
- 1 bunch Kale
- 1 clove Garlic
- 1 bunch Parsley
- 1 Tbsp Capers
- 1 Tbsp Red Wine Vinegar
- ¼ tsp Crushed Red Pepper Flakes
- ¾ lb Red Potatoes
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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