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Marinated Pork Chops with Herb Salsa
© Roy Zipstein

Marinated Pork Chops with Herb Salsa

  • ACTIVE: 30 MIN

For the most succulent pork, follow The Kitchen's example and seek out chops from the front or back of the pig rather than the center-cut. Hugo Matheson and Kimbal Musk make a point of saving all of the herb trimmings for compost.

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  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 3 tablespoons fresh lemon juice
  3. 1 tablespoon chopped rosemary
  4. 3 garlic cloves, minced
  5. Freshly ground pepper
  6. Six 5-ounce boneless pork rib chops
  7. 1 tablespoon drained capers
  8. 1 tablespoon Dijon mustard
  9. 1 tablespoon white wine vinegar
  10. 1 cup flat-leaf parsley leaves
  11. 1/2 cup basil leaves
  12. 1/2 cup mint leaves
  13. Salt
  1. In a large bowl, whisk 1/4 cup of the olive oil with the lemon juice, rosemary and two-thirds of the garlic; season with pepper. Add the pork chops and turn to coat. Let stand at room temperature for 1 hour.
  2. Meanwhile, in a food processor, pulse the remaining garlic with the capers, mustard and vinegar just to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse just to combine. Transfer the salsa to a bowl; season with salt and pepper.
  3. Light a grill. Remove the pork from the marinade and season with salt. Grill over high heat, turning once, until just cooked through, 8 to 9 minutes. Let the chops rest for 5 minutes, then serve with the salsa.
One Serving 346 cal, 20 gm fat, 4.9 gm sat fat, 2 gm carb, 1 gm fiber.

Suggested Pairing

Grown in warm California, a robust grape variety like Mourvèdre or Syrah becomes a rosé with enough substance for these meaty, tender chops.