Recipe Spotlight: Seared Pork Cutlets with Green Garlic Salsa Verde

When reading the New York Times a couple of weeks ago I came across this recipe for a green garlic salsa. Since we have a garden full of green garlic in the spring, I tried this recipe. I have also made it now with regular garlic that is dried and had good success.

I sliced the small pork tenderloin in about 3 inch pieces and cooked them on my grill pan. The end result was a great tender piece of pork with just the right amount of spice from the salsa.

Note:  If you use dried garlic the end result is stronger so you may want to only use 5 or 6 cloves so the salsa does not over power your pork.

SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE

Time:  25 minutes
Yield:  4 servings

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 chile flakes
½ cup plus 1 tablespoon extra virgin olive oil
4 8-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed

Combine the herbs, garlic, lemon juice, 1 teaspoon salt and chile flakes.  Stir in ½ cup oil.

Season the meat with the salt and pepper. Heat a large skillet over high heat.  Add the remaining tablespoon 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.

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