Joe's Culinary Corner: Pork Cutlet and Salsa Verde
Seared Pork Cutlets With Green Garlic Salsa Verde
- 1/4 cup chopped parsley
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3 tablespoons chopped mint
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2 tablespoons finely chopped garlic chives or regular chives
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2 tablespoons finely chopped green garlic
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1 tablespoon lemon juice
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1 teaspoon kosher salt, more as needed
-
1/8 teaspoon chile flakes
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1/2 cup plus 1 tablespoon extra virgin olive oil
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4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
-
Black pepper, as needed.
- 1.Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
- 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.
