We had a severe hankering for our delicious Lemon Asparagus Risotto last night, but we had a hard time figuring out what to serve alongside. All we really had in the freezer were what appeared to be some plain old lean pork loin chops, and we had a huge bunch of parsley in the fridge that was in danger of going bad, so we started searching our recipe archive for something yummy that we could use these ingredients with. Thankfully, we stumbled upon this super easy and very delicious recipe for a garlic-herb sauce to serve over the seared pork chops.
Beware – the taste of garlic in the sauce is very prominent! If you’re going on a date anytime soon, we recommend not making this recipe beforehand. The sauce is absolutely delicious, but we ended up using normal table salt instead of the coarse salt (which we’re assuming now means Kosher salt) that the recipe asks for, and unsurprisingly, we almost over-salted the garlic-herb sauce. We recommend cutting down the salt a little bit and/or attempting to use coarse, instead of fine grain, salt. If your sauce does end up a little salty, skip out on salting the meat before cooking and everything should balance out just fine.
4 thick-cut pork loin chops or 8 lean pork loin chops (shown above) [2000 calories]
1 cup packed flat-leaf parsley
3 garlic cloves (chopped)
½ cup extra-virgin olive oil (plus more for brushing the meat) [960 calories]
3 ½ teaspoons dried oregano (divided)
1 tablespoon red wine vinegar
1/8 teaspoon crushed red pepper flakes
½ teaspoon powdered garlic
Coarse salt and freshly ground black pepper
Calories per serving: 740
Add the parsley to a food processor and pulse to chop slightly. Add the garlic, ½ cup of extra-virgin olive oil, ½ teaspoon oregano, red wine vinegar, red pepper, ½ teaspoon of coarse salt, and a pinch of black pepper. Pulse until smooth. If the texture is too chunky for your taste, feel free to drizzle in a little bit more olive oil. Transfer mixture to a bowl, and let sit until ready to spoon over pork chops.
* The original recipe says to let this sit for a full 2 hours before serving, but we ate it about 30 minutes after first pureeing the mixture, and it tasted fine.*
Pre-heat grill or grill pan over medium-high heat. Rinse the pork chops well with cold water, then pat completely dry with paper towels. Brush the pork chops with olive oil on each side. Combine the remaining 3 teaspoons of dried oregano, the powdered garlic, and a dash of salt (if desired) in a small bowl; whisk well. Sprinkle the herb rub over both sides of the pork chops.
This recipe was originally adapted from Rachael Ray, where it first appeared in her magazine Every Day with Rachael Ray. The original recipe calls for a full pork tenderloin, which we didn’t happen to have when we prepared this dish ourselves. The garlic-herb sauce would probably be equally delicious served over a nice steak, or even some chicken breasts. If you’d like the instructions for preparing the full tenderloin, you can find the recipe here
Pork Tenderloin with Garlic-Herb Sauce.