| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 36 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 74 mg |
| Sodium | 439 mg |
Reviews
Delicious and so easy! Cooked the chops only 8 minutes in the oven after searing on one side (and could probably have done 7) – think they were a little less than an inch thick.
I don’t usually eat pork chops but Molly, you made them look so good with your green sauce. Just made it. FIVE stars all the way! SO GOOD!!! Thank YOU!
We are generally not pork chop fans but I purchased large in bone pork chops when they were on sale. I followed this recipe exactly and we were very happy with the outcome. I did not have a meat thermometer but the 10 minutes in the oven after searing one side was just about right. Pork was tender with great spice rub and the sauce was quite good. Will definitely keep this recipe for future meals.
This has been my go-to recipe for perfect pork chops. The extra salsa is good on so many things too!
I’d say this is more of a chimichurri sauce instead of a salsa verde.
So good! A huge hit with our family. Have made it several times.
I’ve made this twice now and it’s one of favorite pork chop dishes! The combination of the rub and salsa verde is fantastic. Perfect for a weeknight.
Delicious.
Delicious !! So different lovely change for pork chops the salsa verde was AMAZING
So so good!! Looking for a new way to cook pork chops look no further. Super easy and delicious. Great weeknight meal for the family. The salsa verde is well worth making and pairs so well. The salsa could pair with many meat and veggies. Very versatile. Try it you won’t be disappointed!!