The salsa is loaded with fresh herbs that add a different twist to your standard salsa, and the freshness and brightness goes well with the mild flavor of the pork. The Brussel sprouts pair well with the tart apple and the salad comes together with an easy mustard vinaigrette.
Ingredients
- ¼ cup chopped parsley
- 3 tablespoons chopped mint
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped garlic
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt, more as needed
- ⅛ teaspoon chile flakes
- ½ cup plus 1 tablespoon extra virgin olive oil
- 4 eight-ounce boneless pork cutlets (you can also use loin chops, butterflied)
- Black pepper, as needed
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