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Tuscan-Style Pork Chops
with Roasted Potato & Salsa Verde
30 minWellness at Blue Apron
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500 Calories Or Less
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2 Servings
- Est. 510 Cals/serving
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The flavors of fennel seeds, rosemary, and sage are favorites in Tuscany, an Italian region known for its rustic cooking. We’re using a blend of these ingredients to give our pork chops a delicious crust—heightened by a classic parsley and caper salsa verde spooned on top. Roasted potato and garlic-sautéed kale (yours may be dark green lacinato, green curly, or red) round out the dish with extra heartiness.
The flavors of fennel seeds, rosemary, and sage are favorites in Tuscany, an Italian region known for its rustic cooking. We’re using a blend of these ingredients to give our pork chops a delicious crust—heightened by a classic parsley and caper salsa verde spooned on top. Roasted potato and garlic-sautéed kale (yours may be dark green lacinato, green curly, or red) round out the dish with extra heartiness.
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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1 bunch Kale
- 1 clove Garlic
- 1 Russet Potato
- 1 bunch Parsley
- 1 Tbsp Capers
- 1 Tbsp Red Wine Vinegar
- ¼ tsp Crushed Red Pepper Flakes
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2 tsps Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potato:
Place your oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potato; halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven; set aside in a warm place.
2
Cook the pork chops:
While the potato roasts, pat the pork chops dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest for at least 5 minutes.
3
Prepare the ingredients & make the salsa verde:
While the pork chops cook, wash and dry the remaining fresh produce. Remove and discard the kale stems; roughly chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the parsley, capers, half the vinegar, up to half the garlic paste, and 1 tablespoon of olive oil. Season with salt and pepper to taste.
4
Cook the kale:
While the pork chops rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining garlic paste, ¼ cup of water, 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. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the remaining vinegar; season with salt and pepper to taste.
5
Slice the pork chops & plate your dish:
Slice the cooked pork chops crosswise. Divide the cooked kale, roasted potato, and sliced pork chops between 2 dishes. Top the pork chops with the salsa verde. Enjoy!
1
Prepare & roast the potato:
Place your oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potato; halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven; set aside in a warm place.
2
Cook the pork chops:
While the potato roasts, pat the pork chops dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest for at least 5 minutes.
3
Prepare the ingredients & make the salsa verde:
While the pork chops cook, wash and dry the remaining fresh produce. Remove and discard the kale stems; roughly chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the parsley, capers, half the vinegar, up to half the garlic paste, and 1 tablespoon of olive oil. Season with salt and pepper to taste.
4
Cook the kale:
While the pork chops rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining garlic paste, ¼ cup of water, 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. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the remaining vinegar; season with salt and pepper to taste.
5
Slice the pork chops & plate your dish:
Slice the cooked pork chops crosswise. Divide the cooked kale, roasted potato, and sliced pork chops between 2 dishes. Top the pork chops with the salsa verde. Enjoy!
Tips from Home Chefs
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