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White plate with pork chops, salsa verde and roasted potatoes. A knife, bowl with salsa, white surface.

Pork Chops with Salsa Verde

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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.

  • Total Time: 20 minutes
  • Yield: 2 servings



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:

  1. 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.
  2. Add the chops, turning them around to coat on both sides.
  3. Let stand at room temperature for 1 hour, turning them once.
  4. Heat a skillet over medium-high heat.
  5. Season the chops with salt to taste. 
  6. Add a tablespoon of olive oil to the skillet when it's hot, and add the pork chops.
  7. Cook over medium heat until seared on both sides, 2-3 minutes per side for thin chops, a little more for thicker ones.
  8. Serve immediately with the salsa verde and roasted potatoes or cooked rice.

For the salsa:

  1. In a large bowl (if using the immersion blender) or the bowl of a food processor, put shallot, basil leaves, capers and mustard.
  2. 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.
  3. 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.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Main dishes
  • Method: Cooking
  • Cuisine: International