Equipment
Ingredients
Pork
- 600 g boneless pork loin chops
- 15 ml olive oil, for searing
- 5 g kosher salt
- 2 g black pepper, freshly ground
Green Garlic Salsa Verde
- 50 g green garlic, finely minced
- 30 g flat-leaf parsley, finely chopped
- 15 g capers, drained and roughly chopped
- 2 g lemon zest
- 15 ml lemon juice, freshly squeezed
- 60 ml extra virgin olive oil
- 5 g dijon mustard
- 1 g crushed red pepper flakes
- 2 g kosher salt, to taste
Nutrition (per serving)
Method
Place the pork loin chops between two sheets of plastic wrap. Using a meat mallet, pound them evenly until they are about 5mm thick. Pat dry with paper towels and season both sides evenly with kosher salt and black pepper.
In a mixing bowl, combine the minced green garlic, chopped parsley, capers, lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, red pepper flakes, and salt. Stir well to form the salsa verde and set aside.
Heat the olive oil in a large skillet over medium-high heat until it shimmers and lightly smokes.
Working in batches to avoid crowding the pan, sear the pork cutlets for 2 to 3 minutes per side. Cook until deeply golden brown and the internal temperature reaches 63 degrees Celsius or 145 degrees Fahrenheit.
Transfer the cooked pork cutlets to a warm plate and let them rest for 3 to 5 minutes to allow juices to redistribute.
Arrange the rested pork cutlets on a serving platter. Spoon the green garlic salsa verde generously over the top of the meat and serve immediately.
Chef's Notes
- Green garlic has a much milder, sweeter flavor than mature garlic. It looks similar to a scallion but with flat leaves. Make sure to thoroughly wash away any dirt hiding between the layers.
- Pounding the pork not only tenderizes the meat by breaking down muscle fibers, but it also ensures an extremely fast, even cook.
- Thoroughly patting the pork dry before seasoning is the secret to achieving a proper Maillard reaction (browning) rather than steaming the meat in its own surface moisture.
- The Dijon mustard in the salsa verde acts as a mild emulsifier, helping the olive oil and lemon juice hold together just enough to coat the meat properly.
Storage
Refrigerator: 3 days — Store pork and salsa verde in separate airtight containers.
Freezer: 1 month — Freeze cooked pork only; fresh salsa verde does not freeze well due to the fresh herbs.
Reheating: Reheat pork gently in a skillet over low heat or microwave at 50 percent power until just warm. Serve salsa verde at room temperature.
