RECIPE

© Roy Zipstein

Marinated Pork Chops with Herb Salsa

• Recipe by Kimbal Musk and Hugo Matheson

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.

• Healthy

Ingredients

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

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.