Seared Pork Cutlets With Green Garlic Salsa Verde

• 1/4 cup chopped parsley
• 3 tablespoons chopped mint
• 2 tablespoons finely chopped garlic chives or regular chives
• 2 tablespoons finely chopped green garlic
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt, more as needed
• 18 teaspoon chile flakes
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
• Black pepper, as needed

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)