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.
- 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
Combine the herbs, garlic, lemon, 1 teaspoon salt and chili flakes. Stir in 1/2 cup oil. SHORTCUT: Add all the herbs to a mini processor or blender, whizz a few times to chop a bit, then, add the olive oil and whizz to combine.
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, and top with salsa verde.
For the zucchini: toss the slices with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread out evenly on a sheet pan and roast in a 375 degree oven for about 20 minutes, turning once or twice. The zucchini is done when it's charred and brown on both sides.