Tuscan-Style Pork Chops with Roasted Potato & Salsa Verde

Tuscan-Style Pork Chops

with Roasted Potato & Salsa Verde

30 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
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

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Tuscan-Style Pork Chops with Roasted Potato & Salsa Verde
Title
time-saving
tips & techniques
Prepare & roast the potato:
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.

Cook the pork chops:
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.

Prepare the ingredients & make the salsa verde:
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.

Cook the kale:
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.

Slice the pork chops & plate your dish:
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

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.

Cook the pork chops:
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.

Cook the kale:
Slice the pork chops & plate your dish:
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!

Browse Steps
1 of 5