Pork With Salsa Verde

• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh mint leaves
• 1 clove garlic, peeled
• 1 tbsp drained baby capers
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 3 None anchovy fillets, drained
• 1/2 cup extra virgin olive oil, plus additional 1 tbsp, for brushing
• 1 1/2 lbs boneless pork chops

1. For the salsa verde, blend or process herbs, garlic, capers, vinegar, mustard, anchovies and olive oil until just smooth. Season to taste with salt and pepper. Cover surface tightly with plastic wrap to prevent discoloration.
2. Brush pork with additional oil; season with salt and pepper. Cook pork on a preheated oiled grill pan (or on the grill) until browned on both sides and just cooked through. Let stand, covered, 5 mins.
3. Serve pork with salsa verde and a radicchio salad, if desired.

parsley, basil, mint leaves, clove garlic, baby capers, red wine vinegar, mustard, anchovy, extra virgin olive oil, pork chops

Taken from recipes-plus.com/api/v2.0/recipes/26377 (may not work)