Pork Chops with Salsa di Parma Potatoes
This simple menu is classic comfort defined and easy to prepare! Who doesn't like that?
BREADED PORK CHOPS
Crisp these Meat Department beauties in a skillet with a little bit of oil or bake them in the oven in about 30 minutes, just until they reach 145°. Let them rest, covered with foil, for a full 5 minutes before digging in to ensure they're as juicy as possible.
ROASTED FINGERLING POTATOES WITH SALSA DI PARMA
Toss scrubbed, halved (lengthwise) potatoes with a bit of Kowalski's Extra Virgin Olive Oil; sprinkle with salt and pepper. Roast on a baking sheet 25-30 minutes in an oven preheated to 500° until the potatoes start to get dark on the edges and are tender when pierced with a fork. Remove from the oven and toss with 1 tablespoon of Salsa di Parma (available with the dips and spreads in the Deli Department) per serving.
Head straight to the Salad Bar to pick up some fresh greens.
KOWALSKI'S SIGNATURE GLAZED AND DRIZZLED POPCORN
Find this craveable Signature item in the Deli.