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Pork Chops & Salsa Verde
with Rosemary Roasted Potatoes
40 MIN
4 Servings
From the Test Kitchen
For an aromatic burst of flavor, we’re tossing sliced potatoes with fresh rosemary before roasting them to golden brown perfection—a comforting seasonal companion to seared pork chops basted with rich garlic butter. We’re combining our herbaceous salsa verde and the flavorful basting liquid from the pork to create a zesty topping that cuts through the richness of the dish.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
- 1 lb Broccoli
- 2 cloves Garlic
- 1 bunch Rosemary
- 2 Tbsps Butter
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⅓ cup Salsa Verde
- 1¼ lbs Golden Or Red Potatoes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes 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.
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 until 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:
Add the salsa verde to the bowl of pan drippings; stir to combine. 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!
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes 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.
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 until 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:
Add the salsa verde to the bowl of pan drippings; stir to combine. 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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