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Marinated Pork Chops with Herb Salsa

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Marinated Pork Chops with Herb Salsa

  • healthy HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 6
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. Matheson and Musk make a point of saving all of the herb trimmings for compost.
ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped rosemary
  • 3 garlic cloves, minced
  • Freshly ground pepper
  • Six 5-ounce boneless pork rib chops
  • 1 tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • Salt
directions
  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.

NOTES One Serving 346 Calories, 20 gm Total Fat, 4.9 gm Saturated Fat, 2 gm Carbohydrates, 1 gm Fiber.

wine recommendation Grown in warm California, a robust grape variety like Mourvèdre or Syrah becomes a rosé with enough substance for these meaty, tender chops. Both the lush, juicy 2005 Quivira Mourvèdre Rosé from Sonoma and the strawberry-fruity 2005 Ceàgo Syrah Rosé from Lake County are sourced from biodynamic vineyards (a rigorous form of organic agriculture).

Search for easy-to-find bright, fruity rosé
Recipe by Kimbal Musk and Hugo Matheson
From The Feel-Good Kitchen
This recipe originally appeared in August, 2006.