Name: Skillet Pork Chops with Salsa Verde
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 1/2 teaspoons sweet paprika; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons sugar; 1/2 teaspoon freshly ground black pepper; Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick; Extra-virgin olive oil, for cooking; 2 cups loosely packed fresh Italian parsley leaves; 2 tablespoons capers, drained; 1 tablespoon lemon juice plus 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cayenne, or to taste; 3 scallions, coarsely chopped; 1 clove garlic, crushed and peeled; 1/3 cup extra-virgin olive oil

Directions

For the pork chops: Preheat the oven to 425 degrees F.
Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

Skillet Pork Chops with Salsa Verde

Ingredients

Pork Chops:

Salsa Verde:

Directions

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