RECIPE

Marinated Pork Chops with Herb Salsa

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 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. Hugo Matheson and Kimbal Musk make a point of saving all of the herb trimmings for compost.

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6
  • HEALTHY

Ingredients

  • 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 cal, 20 gm fat, 4.9 gm sat fat, 2 gm carb, 1 gm fiber.