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Pork Chops & Salsa Verde

with Rosemary Roasted Potatoes

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For an aromatic burst of flavor, we’re tossing sliced potatoes with fresh rosemary before roasting them to golden brown perfection––a perfect seasonal companion to seared pork chops basted with rich garlic butter.

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fresh
ingredients
Pork Chops & Salsa Verde with Rosemary Roasted Potatoes
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 lb Broccoli
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • 2 Tbsps Butter
  • ⅓ cup Salsa Verde
  • 1¼ lbs Golden Or Red Potatoes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Pick the rosemary leaves off the stems; discard the stems. Place the prepared potatoes and rosemary on a sheet pan. Drizzle with 1 tablespoon of 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. 

Prepare & roast the broccoli:
2 Prepare & roast the broccoli:

While the potatoes roast, line a separate sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the garlic & cook the pork:
3 Prepare the garlic & cook the pork:

While the broccoli roasts, peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 2 minutes. Add the butter and smashed garlic. Cook, frequently spooning the mixture over the pork, 2 to 4 minutes, or the pork is browned and cooked through. Transfer the cooked pork to a cutting board. Let rest at least 5 minutes. Carefully remove the garlic from the pan, then pour any drippings from the pan into a bowl. 

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

To the bowl of pan drippings, stir in the salsa verde. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished salsa verde. Enjoy!

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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.

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

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Pick the rosemary leaves off the stems; discard the stems. Place the prepared potatoes and rosemary on a sheet pan. Drizzle with 1 tablespoon of 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. 

2 Prepare & roast the broccoli:

While the potatoes roast, line a separate sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the broccoli:
Prepare the garlic & cook the pork:
3 Prepare the garlic & cook the pork:

While the broccoli roasts, peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 2 minutes. Add the butter and smashed garlic. Cook, frequently spooning the mixture over the pork, 2 to 4 minutes, or the pork is browned and cooked through. Transfer the cooked pork to a cutting board. Let rest at least 5 minutes. Carefully remove the garlic from the pan, then pour any drippings from the pan into a bowl. 

4 Slice the pork & serve your dish:

To the bowl of pan drippings, stir in the salsa verde. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished salsa verde. Enjoy!

Slice the pork & serve your dish: