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These pork chops get aromatic, briny flavor from a topping of Italian-style salsa verde—an olive oil-based sauce of parsley, garlic, and capers. Two simple, seasonal sides round out the dish.

Ethan Mick

with Roasted Potatoes & Sautéed Kale

Pork Chops & Salsa Verde

Boneless, Center-Cut Pork Chops

Kale

Garlic

Parsley

Capers

Red Wine Vinegar

Crushed Red Pepper Flakes

Red Potatoes

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the **potatoes** 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 an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes:

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 browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Cook the pork:

While the pork cooks, remove and discard the stems of the **kale**; 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).

Prepare the remaining ingredients:

While the pork continues to cook, in a bowl, combine the **chopped parsley and capers**, **half the vinegar**, **up to half the garlic paste**, and **1 tablespoon of olive oil**. Season with salt and pepper to taste.

Make the salsa verde:

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 **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 is wilted and the water has cooked off. Turn off the heat and stir in the **remaining vinegar**. Season with salt and pepper to taste.

Cook the kale:

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