Pork Chops with Italian Salsa Verde

Sheet Pan Suppers

Sheet pan suppers have understandably come into their own, thanks to the fact that they are a one-dish wonder.  Also, because the dish happens to be a baking sheet you have the amazing ability to roast—and therefore caramelize—things in ways that you can’t achieve with other cooking methods. Lots of real estate to play with, the oven does most of the work, and in the end…still just that one pan to clean.

Baked Pork Chops

This sheet pan recipe features pork chops, broccoli rabe and sweet potatoes. It’s a slight adaptation of a recipe that comes by way of two fellow cooking and writing friends, Marge Perry and David Bonom, in their terrific new cookbook Hero Dinners.

The premise of hero dinners is that we all could use a collection of one pan dinners that will save the day. That sounds pretty great to me, and I’m imagining it sounds pretty great to you. In the book are recipes like Gochujang Skirt Steak with Scallion Polenta and Broccoli and Skillet Lasagna with Caramelized Onions and Spinach. This husband-wife cooking superhero team know what the people like, to say the least.

Pork Chops with Italian Salsa Verde

Hero Dinners

I seriously closed my eyes and opened the book at random, and this is what I landed on. And since like Marge and David I am also a big fan of salsa verde, and think that the briny, lemony, herby sauce is a perfect paring to just about anything, I thought; “I’m in; bring me a sheetpan!” (No one handed me a sheetpan; I got it myself).

In this recipe, while only one pan is used, the vegetables get cooked first.   Then they hang out and stay warm while the pork chops broil on the same pan you used to roast the veggies. In the Hero Dinners recipe, the broccoli rabe and sweet potatoes roast together, with the sliced sweet potatoes getting a 10 minute head start on the broccoli rabe as they are significantly denser and take longer to cook.

A sheetpan supper that features pork chops, broccoli rabe and sweet potatoes.

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Pork Chops with Italian Salsa Verde

I was playing around with another roasted sweet potato recipe that night, so I took the liberty of using two sheet pans, and giving the sweet potatoes in my other side dish some space and air time. If you want try that sweet potato recipe, which is Smashed Garlic Butter Sweet Potatoes with Feta, you can skip the sweet potato part of this recipe, but below you will find their recipe the way they created it for their book, with a couple of tweaks. Besides playing with the sweet potato situation, I used boneless pork chops, cause that’s what I had.

Like all of the recipes in the book, it was easy, it was full-flavored and it really spoke to the way people are cooking and eating now. I’m looking forward to shutting my eyes and picking another hero recipe soon.

Pork Chops with Italian Salsa Verde

Other Sheet Pan Recipes:

Pork Chops with Italian Salsa Verde

A simple sheetpan supper that features pork chops, broccoli rabe and sweet potatoes.
Yield: 4 People
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 pound sweet potatoes peeled halved lengthwise, and cut across into ½ inch slices
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided (or more to taste)
  • Italian Salsa Verde ingredients are below
  • 1 pound broccoli rabe trimmed
  • 3 large garlic cloves thinly sliced
  • ¼ teaspoon crushed red pepper flakes or to taste
  • 4 6-ounce boneless pork chops about ½-inch thick
  • ¼ teaspoon freshly ground black pepper

For the Italian Salsa Verde

  • ½ cups fresh flat-leaf parsley leaves
  • 1 oil-packed anchovy filet drained
  • 1 garlic clove peeled
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons drained capers
  • ½ teaspoon kosher salt

Directions

  • Preheat the oven to 425°F. Coast a rimmed sheet pan with cooking spray.
  • Combine the sweet potatoes and 1 tablespoon of the oil in a medium bowl. Toss with ¼ teaspoon of the salt; transfer to the sheet and spread into a single layer. Roast for 10 minutes.
  • While the sweet potatoes cook, make the salsa verde. Combine the parsley, anchovy, garlic, oil, lemon juice, capers, and salt in a blender or food processor and puree.
  • Combine the broccoli rabe with 1 tablespoon of the oil; ¼ teaspoon of the salt, the garlic and red pepper flakes.
  • When the sweet potatoes have roasted for 10 minutes, stir and slide them to one side of the pan. Add the broccoli rabe to the pan, and roast until tender, tossing once, about 12 minutes. Transfer to a serving platter and drape loosely with foil to keep warm.
  • Position an oven rack 4 to 5 inches below the heat source and preheat the broiler. Place a wire rack in the sheet pan.
  • Rub the pork chops with the remaining 1 tablespoon oil and season with the remaining ½ teaspoon salt and the pepper. Set the on the wire rack and broil, turning once, until an instant-read thermometer inserted horizontally into the thickest part of the largest chop registers 140°F, 8 to 10 minutes. Serve the salsa verde spooned over the chops, and pass the rest in a little bowl on the side.

Nutrition Information

Calories: 582kcal | Carbohydrates: 28g | Protein: 43g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 1089mg | Potassium: 1289mg | Fiber: 7g | Sugar: 5g | Vitamin A: 19730IU | Vitamin C: 38mg | Calcium: 183mg | Iron: 5mg

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