Seared Pork Cutlets With Green Garlic Salsa Verde Recipe (2024)

Melissa, How come the picture shows a piece of pork at least 3/4 of an inch thick. 1/4" seems awful thin!

Hi, Jane,
Green garlic is available in New York City Farmer's markets in the Spring and very early summer. I don't think you will find any in September. Sad to see this recipe suggested right at the beginning of September, but the replacement is regular garlic using half the amount.

No, these should be thin, 1/4-inch is correct.

Also might add a small amount of cream and potentially some cognac.

I think the point is that the chops are butterflied. So if you buy good-sized chops that are about 1/2" thick, butterflied, they will be about 1/4." But it is often the case that the photos don't match the recipe descriptions, so I can see why this is confusing.

The "salsa" doesn't need nearly so much oil; it just separates out & pools on the plate of chops. Think of it as a gremolata, & add just enough oil to bind the herbs together. In the same vein, could substitute the zest of the lemon instead of its juice. I had to break out my 15" cast iron pan to cook this much surface area of chops. Didn't cook as quickly as recipe indicates---more like 4.5"/side. Start with a blazing hot pan to get that sear!

Nice recipe. Haven't made this yet but I think I will add a little butter and use Bone In Chops. Also think I will sear it first and finish in the oven. this always seems to produce a more tender result for me.

MC - usually love your recipes and I think I will love this one too, but green Garlic is only avail Feb to June and we are next to Gilroy. Why is the food editor not screening for availability? Same thing happened on the Summer Ottolanghi spread in June NYT magazine - no pomegranates in the summertime!

When I tried finishing this in the oven for 5 minutes like I do with pork tenderloin, it became too dry. Next time, I will follow her advice.

I just made these last night and my family loved the salsa verde. I used one large glove of garlic and it was perfect in replace of the green garlic. I also added 2 TBS. of lemon because I prefer more. Delicious!!

I used 1 clove regular garlic, reduced the amount of olive oil and increased the amount of lemon juice. The salsa is really a salad dressing. Is green garlic young garlic?

Is the green garlic also called garlic scapes? I bought some once at a farmer's market.

I understand cutlets to mean thin portions - usually pounded. When I make pork cutlets I buy 'thin cut' pork chops and pound them. Pan-searing a couple of minutes a side is all it takes to cook them through.

Maybe early for a dish in the Spring (4/17). But tomatillos are available , even now. I might leave off the lemon and blend a couple tomatillos with the mint and parsely to give more body to the sauce and oh such good flavor.

I found the mint in the salsa to be super strong. I do like mint in salads and drinks, but it was too strong with the pork. I will repeat it with less mint, it was delicious!

Delicious! Dad and Sylvia loved. Charlotte didn’t try.

Easy, tasty meal for dinner.

Used it on a full pork loin I chopped after searing and baking at 350. Still very good but probably better as they described. I was just unclear on how to butterfly it and ran out of time trying to figure it out.

Delicious, but would reduce oil next time and try lemon juice like others said

I have made this twice to raves from husband, adult son and his friend. Used regular garlic and garlic chives and left out the mint. This is probably very flexible, reminding me of an Argentinian sauce gifted to me in Miami. It may not be the same every time but it’s always delicious.

With garden-fresh herbs, this was amazing. I served it over milk-soaked pan-fried chops and oven-roasted zucchini. It would be fabulous on chicken too.

You need a lot more green garlic than 2 tablespoons. The mint makes it though.

I made this salsa verde to top some baked salmon. At first I was worried the flavor was too strong, but the fattiness of the salmon was the perfect accompaniment. Tossed some boiled potatoes in it too. I added a little bit of honey into the salsa verde as I was finding it a bit bitter.

This was lovely - didn’t have fresh garlic scapes, but had some scape pesto in the freezer subbed in. Added a bit of diced red onion and white vinegar to the salsa. Can definitely see myself whipping up some version of this salsa to serve with pan fried or grilled meat - really simple, but makes the meat feel special.

Green garlic is available in many Asian markets year round.

Cooked this with pork loin medallions and it was great. Made them a little bit thicker, like 1/2”, just because it was easier to cut. Very quick and easy weeknight meal.

This salsa is outstanding and I am always inspired to make it when I start to see green garlic in my farmers market around early April (in San Francisco). It's very forgiving a flexible. Don't worry about measurements or amounts. Just make it taste good with the ingredients listed. Since I buy green garlic and all the other herbs by the bunch, which is way more than what is listed here in terms of amounts, I make a lot and throw it in the freezer. Good on everything.

Wow, what an easy and delish-dish, especially for a quick mid-week dinner. Used a small food processor and wish I had read the note to add less oil. Garlic scapes in late-spring farm markets! Looking forward to using up the salsa verde with eggs, chicken, etc.....

Question: is “green garlic” the garlic scape?