Best Seared Pork Cutlets With Green Garlic Salsa Verde Recipes

PORK IN SALSA VERDE

Pork in Salsa Verde image

This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!

Provided by luvcookn

Categories Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon ground cumin
3 garlic cloves, minced
1 teaspoon salt
2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 fresh jalapeno peppers, stems removed and seeded
3 (11 ounce) cans each tomatillos, drained
1 cup chicken broth
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro or 1/4 cup parsley

Steps:

In small bowl, mix the cumin, half the garlic and the salt.
In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
Scape the mixture into a blender or food processor.
Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
With a slotted spoon, remove the meat to a plate and brown the remaining pork.
Return all the meat to the skillet.
Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
Stir in the cilantro and serve.

Nutrition Facts : Calories 483.7, Fat 30.2, SaturatedFat 9.2, Cholesterol 119.1, Sodium 610.3, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 40.1

SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE

Seared Pork Cutlets With Green Garlic Salsa Verde image

This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers' market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
1/2 cup plus 1 tablespoon extra virgin olive oil
4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed

Steps:

Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
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 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 0 grams, TransFat 0 grams