This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half.
I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.)
The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Ingredients
- ¼ cup chopped parsley
- 3 tablespoons chopped mint
- 2 tablespoons finely chopped garlic chives or regular chives
- 2 tablespoons finely chopped green garlic
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt, more as needed
- ⅛ teaspoon chile flakes
- ½ cup plus 1 tablespoon extra virgin olive oil
- 4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
- Black pepper, as needed
- Nutritional Information
Nutritional analysis per serving (4 servings)
634 calories; 48 grams fat; 10 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 133 milligrams cholesterol; 730 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
- Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.
25 minutes
Dining and Cooking