Seared Pork Chops & Gremolata with Purple Potato & Green Bean Salad

Seared Pork Chops & Gremolata

with Purple Potato & Green Bean Salad

40 MIN
myWW™
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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.

From the Test Kitchen

Gremolata—a favorite Italian condiment made with chopped herbs, lemon, and more—is perfect for brightening up simply seared pork chops in this dish. We’re pairing it with a vibrant side of roasted green beans and purple potatoes tossed in a piquant dressing of dijon mustard, roasted peppers, shallot, and more.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
11 green SmartPoints®
11 blue SmartPoints®
7 purple SmartPoints®

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Pork Chops & Gremolata with Purple Potato & Green Bean Salad
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Purple Potatoes
  • 1 Lemon
  • 1 bunch Parsley
  • 1 oz Sliced Roasted Red Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Shallot
  • 1 Tbsp Whole Grain Dijon Mustard
  • 6 oz Green Beans
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, medium dice the potatoes. Cut off and discard the stem ends of the green beans; halve crosswise. Roughly chop the peppers. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To make the dressing, in a large bowl, combine the chopped peppers, diced shallot, mustard, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the gremolata, roughly chop the parsley leaves and stems; place in a bowl. Add the lemon zest, the juice of the remaining lemon wedges, 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; stir to combine. 

Start the potatoes:
2 Start the potatoes:

Place the diced potatoes on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. 

Cook the pork:
3 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

Roast the green beans & potatoes:
4 Roast the green beans & potatoes:

Add the halved green beans to the other side of the sheet pan of partially roasted potatoes. Carefully arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Dress the vegetables & serve your dish:
5 Dress the vegetables & serve your dish:

Add the roasted vegetables to the bowl of dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the dressed vegetables. Top the pork with the gremolata. Enjoy!  

Tips from Home Chefs

About Blue Apron

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
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, medium dice the potatoes. Cut off and discard the stem ends of the green beans; halve crosswise. Roughly chop the peppers. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To make the dressing, in a large bowl, combine the chopped peppers, diced shallot, mustard, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the gremolata, roughly chop the parsley leaves and stems; place in a bowl. Add the lemon zest, the juice of the remaining lemon wedges, 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; stir to combine. 

2 Start the potatoes:

Place the diced potatoes on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. 

Start the potatoes:
Cook the pork:
3 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

4 Roast the green beans & potatoes:

Add the halved green beans to the other side of the sheet pan of partially roasted potatoes. Carefully arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Roast the green beans & potatoes:
Dress the vegetables & serve your dish:
5 Dress the vegetables & serve your dish:

Add the roasted vegetables to the bowl of dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the dressed vegetables. Top the pork with the gremolata. Enjoy!  

Browse Steps
1 of 5