CHEF JEFF — ONE BYTE AT A TIME: Seared Pork Cutlets with Garlic Salsa Verde

In-season herbs spice up this tasty entree.

Seared Pork Cutlets with Garlic Salsa Verde

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

1/8 teaspoon chili flakes

½ cup plus 1 tablespoon extra virgin olive oil

4 8-ounce boneless pork loin chops, butterflied (¼-inch thick)

Black pepper, as needed

Combine herbs, garlic, lemon juice, 1 teaspoon salt, chili flakes. Stir in ½ cup oil. Season eat with salt, pepper. Heat large skillet over high heat. Add remaining tablespoon of oil, reduce heat to medium-high. Add pork, cook without moving, 3 minutes. Flip, cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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