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

Seared Pork Chops & Gremolata

with Purple Potato & Green Bean Salad

Group Created with Sketch. 40 min myWW™
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 440 Cals/serving
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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®

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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
tried-and-true
kitchen tools
step-by-step
instructions
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!  

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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!