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Rhubarb and
Strawberry Crisp

French Potato
Green Bean
Salad with

Sweet Onions
and Rice


Roasted Red Pepper Soup

Turkey Chili


Seared Pork Cutlets with Green Garlic Salsa Verde

Spinach Balls with Mustard Dipping Sauce

Seared Pork Cutlets with Green Garlic Salsa Verde 
When reading the New York Times a couple of weeks ago I came across this recipe for a green garlic salsa. Since we have a garden full of green garlic in the spring, I tried this recipe. I have also made it now with regular garlic that is dried and had good success. I sliced the small pork tenderloin in about 3 inch pieces and cooked them on my grill pan. The end result was a great tender piece of pork with just the right amount of spice from the salsa.

Note: If you use dried garlic the end result is stronger so you may want to only use 5 or 6 cloves so the salsa does not over power your pork.

Time: 25 minutes
Yield: 4 servings

¼ 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
1/8 teaspoon chile flakes
½ cup plus 1 tablespoon extra virgin olive oil
4 8-ounce boneless pork loin chops, butterflied (¼-inch thick)
Black pepper, as needed

Combine the herbs, garlic, lemon juice, 1 teaspoon salt and chile flakes. Stir in ½ cup oil.

Season the meat with the salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.


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