Seared Pork Chops & Salsa Verde

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.

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.

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