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.
- 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
Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
On a cutting board, with a meat tenderizer, pound the cutlets or loin chops until they are ¼ inch thick. The thinner the meat, the faster it will cook.
Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high.
Add the pork and cook without moving, 3-5 minutes. Then turn the meat over and continue cooking until meat is just cooked through, about 3-5 minutes more. Let rest 5 minutes before serving, topped with salsa verde.