Good Eggs Meal Kits

Porchetta Pork Chop with Potatoes & Salsa Verde

2899
3 servings
Favorite
Porchetta Pork Chop with Potatoes & Salsa Verde

Product Details

Active time: 20 min, Total time: 45 min, 3 servings

This Italian-inspired dinner has all the robust flavors of a porchetta roast, with an herb rub and garlicky green sauce—but a pork chop makes it weeknight easy.


What You Get

Potatoes

Fennel

Rosemary

Italian seasoning

Brined pork chop (see note below)

Arugula

Lemon

Salsa verde


What You’ll Need

Garlic (optional)

Olive oil

Salt and freshly ground pepper


Makes 3 servings


Active Time: 20 minutes 

Total Time: 45 minutes 


Step 1

Preheat the oven to 425°F. Cut the potatoes into bite-size wedges. Roughly chop a handful of the fennel fronds, setting aside the bulb for later. Pick 1 or 2 sprigs of rosemary, toss the woody stems, and chop the leaves. Finely chop 1 clove garlic, if you like.


Step 2

In a bowl, stir together the fennel fronds, rosemary, garlic, 1 tablespoon Italian seasoning, and 1 tablespoon olive oil to form a paste. Remove the pork chop from the packaging and pat dry with paper towels. Rub the pork chop all over with the mixture.


Step 3

In a cast-iron skillet over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and sear until brown, about 5 minutes. Flip the pork chop, add the potatoes to the pan, season with salt and pepper, and sear until it begins to brown on the other side, about 2 minutes longer.


Step 4

Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the potatoes are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. Slice the meat across the grain.


Step 5

While the pork is resting, thinly slice the fennel bulb. In a bowl, combine the fennel and a couple of large handfuls of arugula, drizzle with the juice of ½ lemon and 1 teaspoon olive oil, season with salt to taste, and toss to coat.


Step 6

Transfer the pork to plates, with the roasted potatoes and fennel-arugula salad on the side. Drizzle with the salsa verde, grind with pepper, and serve warm.


Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

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About The Producer

Good Eggs Meal Kits
San Francisco, CA
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