Marinated Pork Chops with Tomatillo Herb Sauce
Recipe Type: Main
Author:
Prep time:
Cook time:
Total time:
Serves: 3
I like to use nice thick chops for this recipe and let them marinate for at least 3 hours. The citrus tones with the herb sauce are a wonderful combination. Grilling is a must!
Ingredients
- Ingredients for Marinade
- ¼ c Olive Oil plus 2 tablespoons
- Zest of one lemon and juice of 2
- 1 heaping tablespoon of chopped fresh rosemary
- 4 garlic cloves, minced
- Healthy pinch of ground pepper
- 2 or 3 thick Pork Chops
- Ingredients for Tomatillo herb sauce
- 1 tablespoon drained capers
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 c flat leaf parsley
- ½ c basil leaves
- ½ c mint leaves
- 1 large fresh Tomatillo, rough chop
- Salt to taste
Instructions
- In a large bowl, whisk the olive oil with the lemon zest and juice, rosemary and 1 of the garlic cloves minced, season with salt and pepper. Add the pork chops and turn to coat. Let sit at room temperature for at least 2 hours, turning every 30 minutes.
- In a food processor, pulse the garlic, capers, mustard and vinegar to combine. Add the parsley, basil and mint and pulse to chop. Add the remaining 2 tablespoons of olive oil and pulse jus to combine. Transfer the sauce to a bowl and season with salt and pepper. Light your grill!
- Remove the pork from the marinade and lighting season with salt and pepper. Grill over high heat and turn only once, just until cooked. About 4 minutes per side. A perfect thick pork chop temp should reach 145.