Ingredients

Ingredients

• 2 Boneless, Center-Cut Pork Chops
• 1 Kale
• 1 Garlic
• 1 Parsley
• 1 tbsp Capers
• 1 tbsp Red Wine Vinegar
• 1/4 tsp Crushed Red Pepper Flakes
• 3/4 lb Red Potatoes

Instructions

Instructions

1

Prepare & roast the potatoes:

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.

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 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.

3

Prepare the remaining ingredients:

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).

4

Make the salsa verde:

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.

5

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 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.

6

Slice the pork & serve your dish:

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