Seared Pork Chops & Salsa Verde with Kale, Radishes, & Sweet Peppers

Seared Pork Chops & Salsa Verde

with Kale, Radishes, & Sweet Peppers

25 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

To serve over simple, pan-seared pork chops, we’re putting a vibrant spin on Italian salsa verde by combining sweet roasted red peppers and aromatic fresh rosemary with classic ingredients like capers, garlic, and tart lemon juice.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Seared Pork Chops & Salsa Verde with Kale, Radishes, & Sweet Peppers
Title
time-saving
tips & techniques
Radish
Rosemary
How To: Quarter and Deseed a Lemon
Lemon
Capers
Kale
How To: Peel Garlic
Sweet Pepper
Garlic
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the pork:
1 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Prepare the ingredients & make the salsa verde:
2 Prepare the ingredients & make the salsa verde:

While the pork cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Quarter the radishes lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Finely chop the capers and roasted peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. In a bowl, combine the chopped rosemary, capers, and roasted peppers, 1 1/2 teaspoons of olive oil, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Cook the vegetables:
3 Cook the vegetables:

To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the quartered peppers and radishes in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

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

Slice the cooked pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the salsa verde. Enjoy!

Tips from Home Chefs

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Seared Pork Chops & Salsa Verde

Cook the pork:
1 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

2 Prepare the ingredients & make the salsa verde:

While the pork cooks, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Quarter the radishes lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Finely chop the capers and roasted peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Quarter and deseed the lemon. In a bowl, combine the chopped rosemary, capers, and roasted peppers, 1 1/2 teaspoons of olive oil, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the salsa verde:
Cook the vegetables:
3 Cook the vegetables:

To the pan of reserved fond, add 1 teaspoon of olive oil; heat on medium-high until hot. Add the quartered peppers and radishes in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

4 Slice the pork & serve your dish:

Slice the cooked pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the salsa verde. Enjoy!

Slice the pork & serve your dish:
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