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Tuscan-Style Pork Chops
with Roasted Potato & Salsa Verde
30 minWellness at Blue Apron
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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.
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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
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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!
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