Blue Apron: Tuscan-Style Pork Chops

Cooking 2 Minutes

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Ingredients

  • 2 Boneless, Center-cut Pork Chops
  • 3/4 lb Golden or Red Potatoes
  • 1 bunch Kale
  • 1 Tbsp White Wine Vinegar (we will use regular vinegar)
  • 1/3 cup Salsa Verde (Italian)
  • 2 cloves Garlic
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 Tbsp Tuscan Spice Blend (Ground and Whole Fennel seeds, Ground Rosemary, Ground Sage)
  • 1/4 cup Water
  • Olive Oil
  • Salt and Pepper

 

Materials

  • Medium Pan
  • Sheet Pan lined with Foil

 

Directions

Total time: 25-35 minutes

Prep (10 minutes plus preheat)

  • Preheat the oven to 450F (230C)
  • Warm Salsa Verde to room temperature
  • Wash the Kale and Potatoes
  • Pat dry the Pork Chops
  • Split the Tuscan Spice Blend in half
  • Separate the Kale leaves from the stems, discard the stems, and roughly chop the leaves
  • Peel and roughly chop 2 cloves of garlic
  • Arrange all other materials as desired

 

Cook the Potatoes (3 minute prep, 20-22 minute cook)

  • Halve the potatoes lengthwise and thinly slice crosswise.
  • On the foil-lined sheet pan, coat the foil with olive oil
  • In a Medium Bowl, combine and mix the potatoes, olive oil, salt and pepper, and half of the Tuscan Spice Blend
  • Place the dressed potatoes in an even layer on the foil-lined sheet pan
  • Cook in the oven at 450F for 20-22 minutes
  • Other directions should be completed within the potatoes’ cooking time. If not, set aside and keep warm.

 

Cook the Pork (2 minute prep, 8-12 minute cook)

  • While the potatoes are cooking, heat 2 teaspoons of olive oil in a medium pan on medium-high heat
  • Season the pork with salt and pepper
  • When the pan is ready, cook the pork 4-6 minutes per side
  • After both sides are cooked, set the pork aside on a plate, leaving the fond in the pan

 

Cook the Kale (5-7 minute cook)

  • Once the pork is done and set aside, add the chopped kale in the pan with the fond
  • Season with salt and pepper
  • Cook, stirring occasionally, for 2-3 minutes
  • Add the chopped garlic, 1/4 cup of water, as much of the red pepper flakes as desired, and salt and pepper
  • Cook, stirring occasionally, for 3-4 minutes until the water has cooked off
  • Turn off the heat and stir in the vinegar

 

Plate the Food

  • If desired, slice the pork crosswise
  • Serve the pork with the cooked kale and roasted potatoes
  • Top the pork with the salsa verde

 

Post-Meal Assessment

Although I thought the vinegar on the kale was too much and the decision to add additional Tuscan spice blend after cooking was not a good one, we both enjoyed this meal. Raisa felt it was a great mix of Mediterranean flavors that blended well. For me, it didn’t make my favorite meal list, but it’s 5/5 for her!

Published

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