CHEF JEFF — ONE BYTE AT A TIME: Seared Pork Cutlets with Garlic Salsa VerdeIn-season herbs spice up this tasty entree.
By: Herald Staff Report,
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.