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Tuscan-Style Pork Chops

with Roasted Potatoes & Salsa Verde

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These simply seared pork chops are elevated by a topping of our verdant salsa verde made with garlic, parsley, capers, and more. We’re serving them with hearty sides of sautéed kale and tender roasted potatoes seasoned with Tuscan-inspired herbs and spices like fennel seeds, rosemary, and sage.

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Tuscan-Style Pork Chops with Roasted Potatoes & Salsa Verde
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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the salsa verde from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise, then thinly slice crosswise. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat, then arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork:
2 Cook the pork:

While the potatoes roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan, 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 lightly 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 remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

Cook the kale:
4 Cook the kale:

While the pork rests, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add 1 teaspoon of olive oil). Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the chopped garlic, ¼ cup of water (carefully, as the liquid may splatter), 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 is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.

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

Slice the cooked pork crosswise. Serve the sliced pork with the cooked kale and roasted potatoes. Top the pork with the salsa verde. Enjoy! 

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the salsa verde from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise, then thinly slice crosswise. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend (you will have extra). Toss to coat, then arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the pork:

While the potatoes roast, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a medium pan, 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 lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Cook the pork:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

4 Cook the kale:

While the pork rests, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add 1 teaspoon of olive oil). Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the chopped garlic, ¼ cup of water (carefully, as the liquid may splatter), 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 is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.

Cook the kale:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the cooked pork crosswise. Serve the sliced pork with the cooked kale and roasted potatoes. Top the pork with the salsa verde. Enjoy!