For the marinated pork chops:
- 4 pork chops
- 2 garlic cloves
- 2 tablespoons lemon juice
- A few sprigs fresh thyme or 1/2 teaspoon dried
- Black pepper, to taste
- 1/4 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
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 1/4 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main dishes
- Method: Cooking
- Cuisine: International
Keywords: pork chops with salsa verde