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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.

Ethan Mick

with Roasted Potato & Salsa Verde

Tuscan-Style Pork Chops

Boneless, Center-Cut Pork Chops

Kale

Garlic

Russet Potato

Parsley

Capers

Red Wine Vinegar

Crushed Red Pepper Flakes

Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

Ingredients

oven

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.

Prepare & roast the potato:

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.

Cook the pork chops:

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.

Prepare the ingredients & make the salsa verde:

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.

Cook the kale:

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!