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. Pounding the pork thin tenderizes it (say goodbye to tough rubbery pork!) AND the thin pork cooks faster which makes it the perfect weeknight dinner. The salsa comes together in minutes. Make it in the morning, so it has all day for the flavors to meld together.
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 chili 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
- 2-3 Zucchini, thickly sliced
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