Pork chop with Fresh Herb Sauce

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This is one of the most delicious and versatile sauce I've ever made.  You can have it with pork chops, pork tenderloin, chicken, salmon, shrimp or with crust bread as a dip.  The sauce can be made ahead of time and refrigerated.  I like to bring it back to room temperature when I'm ready to serve it.  For a quick dinner, I make the sauce while the pork or whatever meat I'm making is cooking.  I throw all the ingredients in my food processor and slowly stream in the extra virgin olive oil. Whether your having it with seafood or meat, a Savignon Blanc, Pinot Grigio or a Pinot Noir goes great with it.  Cheers!

Serves 4

1 1/2 lbs. of thinly sliced boneless pork chops

1 cup fresh parsley

1/2 cup fresh cilantro

1/4 cup fresh chives

1/4 cup fresh tarragon

3 green onions

3 garlic cloves

1/4 cup white vinegar.

2/3 cup extra virgin olive oil plus 1 Tbsp

1/2 tsp. each salt and pepper

Put parsley through white vinegar into a food processor. Pulse 5 times. Put processor on and slowly stream extra virgin olive oil through the feeding tube. Add half of the salt and pepper in and pulse a couple of times to incorporate.  

Heat 1 tbsp. of extra virgin olive oil in a saute pan on medium high heat.  Use the rest of the salt and pepper and season both sides of thinly sliced boneless pork chops. Saute both sides of the pork chops for 4-5 minutes.  Don't over cook or the pork will be tough.

Put parsley through vinegar into a food processor of blender. Pulse several times.  Put processor or blender on so it is running and slowly stream in extra virgin olive oil through the top to combine. Taste for seasoning and add more salt if necessary.

Spoon sauce over pork chops.


 


 

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