Seared Pork Cutlets With Green Garlic Salsa Verde

  1. Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes.
  2. Stir in 1/2 cup oil.
  3. Season the meat with salt and pepper.
  4. Heat a large skillet over high heat.
  5. Add the remaining tablespoon of oil and reduce heat to medium-high.
  6. Add the pork and cook without moving, 3 minutes.
  7. Flip and cook until meat is just cooked through, about 3 minutes more.
  8. Let rest 5 minutes before serving, topped with salsa verde.

parsley, mint, garlic, green garlic, lemon juice, kosher salt, chile flakes, extra virgin olive oil, eight, black pepper

Taken from cooking.nytimes.com/recipes/12491 (may not work)

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