Seared Pork Chops & Gremolata with Roasted Green Beans & Purple Potatoes

Seared Pork Chops & Gremolata

with Roasted Green Beans & Purple Potatoes

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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, onion, and more.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Pork Chops & Gremolata with Roasted Green Beans & Purple Potatoes
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Purple Potatoes
  • 1 Lemon
  • 6 oz Green Beans
  • 1 bunch Parsley
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Dijonnaise
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Yellow Onion
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
How To: Dice a Potato
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends of the green beans; halve crosswise. Place in a bowl and drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Halve, peel, and small dice the onion to get 2 tablespoons (you will have extra). Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. To make the dressing, in a large bowl, combine the chopped peppers, diced onion, creamy mustard sauce, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the gremolata, in a separate bowl, combine the lemon zest, chopped parsley, 1 teaspoon of olive oil, 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 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 on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* 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 seasoned 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; 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. Serve the remaining lemon wedges on the side, if you'd like. Enjoy! 

Tips from Home Chefs

Get Plans

Seared Pork Chops & Gremolata

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends of the green beans; halve crosswise. Place in a bowl and drizzle with olive oil and season with salt and pepper. Roughly chop the peppers. Halve, peel, and small dice the onion to get 2 tablespoons (you will have extra). Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. To make the dressing, in a large bowl, combine the chopped peppers, diced onion, creamy mustard sauce, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the gremolata, in a separate bowl, combine the lemon zest, chopped parsley, 1 teaspoon of olive oil, 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 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 on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* 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 seasoned 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; 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. Serve the remaining lemon wedges on the side, if you'd like. Enjoy! 

Browse Steps
1 of 5