Seared Pork Cutlets With Green Garlic Salsa Verde

Name: Seared Pork Cutlets With Green Garlic Salsa Verde
Total time: 25 min
Yield: 4 servings
Ingredients: 1/4 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; 1/8 teaspoon chile flakes; 1/2 cup plus 1 tablespoon extra virgin olive oil; 4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick); Black pepper, as needed

By Melissa Clark

Total Time: 25 minutes
Rating: 5(751)
Comments: Read comments

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).

Featured in: Grassy, Sweet and in Season

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Ingredients

Yield:4 servings

¼cup chopped parsley
3tablespoons chopped mint
2tablespoons finely chopped garlic chives or regular chives
2tablespoons finely chopped green garlic
1tablespoon lemon juice
1teaspoon kosher salt, more as needed
⅛teaspoon chile flakes
½cup plus 1 tablespoon extra virgin olive oil
4eight-ounce boneless pork loin chops, butterflied (¼-inch thick)
Black pepper, as needed

Ingredient Substitution Guide

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Preparation

Step 1
Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in ½ cup oil.
Step 2
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.

Ratings

5 out of 5

751 user ratings

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Comments

Mike Doran7 years ago

Melissa, How come the picture shows a piece of pork at least 3/4 of an inch thick. 1/4" seems awful thin!

Harriet7 years ago

Hi, Jane,
Green garlic is available in New York City Farmer's markets in the Spring and very early summer. I don't think you will find any in September. Sad to see this recipe suggested right at the beginning of September, but the replacement is regular garlic using half the amount.

Melissa Clark7 years ago

No, these should be thin, 1/4-inch is correct.

abi1 month ago

this made a fantastic sandwich the next day - sliced cold on a roll with the salsa verde, champagne mustard, dressed greens, tomato, avocado. butterflying the pork chops was complicated as the fat had almost frozen in the fridge but we worked it out :)

Linda S3 months ago

Regarding garlic scapes and their very limited availability, they freeze amazingly well! I grow hard neck garlic specifically for the two harvests: scapes and later, the bulbs. When I freeze the scapes, I either freeze the whole stem or I blend the stems into pesto and freeze. The pesto is a treat to have on hand for seasoning a vegetable stir fry.

Michelle Place11 months ago

This was a really lovely recipe, next time I will pound my chop a bit more to add tenderness, but the flavours were really great.

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