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Categories:
parsley mint garlic green garlic lemon juice kosher salt chile flakes extra-virgin olive oil eight black pepper
Viewed: 55 - Published at: 9 years agoIngredients
- 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
- 18 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
Method
- 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.
