Perfectly seared marinated pork chops with a creamy, slightly tangy salsa verde. Very easy to make, this condiment keeps for a few weeks in the fridge. Serve it with roasted potatoes or rice. It's a simple dish to spruce up everyday meals.
Salsa verde is the star of this recipe. It's quick and easy, with a unique flavor that works with pork and chicken.
The pork chops are first marinated to tenderize and flavor them, adding another layer of yumminess.
This recipe is quick and great to add to your weeknight cooking list. It makes a wonderful dinner for family and also guests.
Salsa verde
It means green sauce in Spanish, and there are as many recipes called salsa verde as there are different hues of color. We have another type that we use for the salsa verde rice.
Today's recipe is my favorite and comes together in no time.
A few green ingredients, olive oil, and you got yourself a yummy salsa verde that can be used in grain salads, sandwiches and with meat, especially cold chicken and these flavorful pork chops.
I use an immersion blender because I don't make a large amount, and the big blender is a pain to wash and too much trouble to take all of the mixture from the bottom of the bowl.
Ingredient list
For the pork chops:
You can omit the marinade and simply cook the pork on the grill or a skillet with olive oil, salt and black pepper.
- Pork chops.
- Olive oil.
- Black pepper.
- Garlic.
- Thyme.
- Lemon juice.
- White wine.
For the salsa verde:
- Fresh basil.
- Capers: you can buy nonpareil capers online.
- Shallots.
- Dijon mustard: use the creamy style mustard or coarse Dijon mustard with seeds.
- Olive oil.
- Salt: I like using kosher salt or fine sea salt. But regular table salt works just fine.
See the recipe card towards the end of this post for quantities.
How to make pork with salsa verde
I recommend you make the salsa before cooking the pork chops. It lasts for a week in the fridge.
Combine all ingredients in a bowl or jar. I use an immersion blender, but you can use a blender.
Process until smooth and creamy. Check for seasonings and adjust.
Marinate the pork chops for 1 hour, turning them once.
Cook until seared in the marinade.
IMPORTANT: have the sauce and the potatoes or rice ready before you start cooking the pork chops, as you must serve them immediately.
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Pork Chops with Salsa Verde
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Ingredients
For the marinated pork chops:
- 4 pork chops
- 2 garlic cloves
- 2 tablespoons lemon juice
- A few sprigs fresh thyme or ½ teaspoon dried
- Black pepper, to taste
- ¼ cup olive oil
- Splash of white wine
- Roasted potatoes or white rice to serve.
For the salsa:
- Keep in mind that the quantities can vary, and you can adapt the sauce to your taste.
- 1 shallot, in pieces
- 1 tablespoon capers, drained
- 1 cup fresh basil leaves, medium packed
- 1 tablespoon dijon mustard
- Olive oil
- Salt and freshly ground black pepper
Instructions
For the pork chops:
- Place the coarsely chopped garlic cloves, lemon juice, thyme, olive oil and a few gratings of black pepper in a shallow dish that will snuggly fit the pork chops. Mix lightly.
- Add the chops, turning them around to coat on both sides.
- Let stand at room temperature for 1 hour, turning them once.
- Heat a skillet over medium-high heat.
- Season the chops with salt to taste.
- Add a tablespoon of olive oil to the skillet when it's hot, and add the pork chops.
- Cook over medium heat until seared on both sides, 2-3 minutes per side for thin chops, a little more for thicker ones.
- Serve immediately with the salsa verde and roasted potatoes or cooked rice.
For the salsa:
- In a large bowl (if using the immersion blender) or the bowl of a food processor, put shallot, basil leaves, capers and mustard.
- Add olive oil (about ¼ cup), a little salt and black pepper and start to process. Check for saltiness and add more oil if it’s dry until you have a creamy salsa.
- Keep covered in a jar in the fridge with a thin layer of olive oil on top.
Notes
- No marinade: if you're short on time or don't feel like marinating the meat, simply grill or cook the pork chops in a skillet with olive oil, salt and pepper.
- Shallots: if not available you can use a mix of onion and garlic.
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