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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.

Ethan Mick

with Roasted Potatoes & Salsa Verde

Tuscan-Style Pork Chops

Boneless, Center-Cut Pork Chops

Kale

Garlic

Golden Or Red Potatoes

Salsa Verde

White Wine Vinegar

Crushed Red Pepper Flakes

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

Ingredients

oven

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.

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 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:

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**.

Prepare the remaining ingredients:

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