Molly Yeh's Skillet Pork Chops with Salsa Verde | Girl Meets Farm | Food Network

It's SO simple to make Molly's juicy Skillet Pork Chops topped with a bright, herby sauce 😋
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Skillet Pork Chops with Salsa Verde
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings

Ingredients

Pork Chops:
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick
Extra-virgin olive oil, for cooking

Salsa Verde:
2 cups loosely packed fresh Italian parsley leaves
2 tablespoons capers, drained
1 tablespoon lemon juice plus 1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne, or to taste
3 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1/3 cup extra-virgin olive oil

Directions

For the pork chops: Preheat the oven to 425 degrees F.

Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.

For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.

For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

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Molly Yeh's Skillet Pork Chops with Salsa Verde | Girl Meets Farm | Food Network

[pamhall]

I love Molly also. Wish she had more cooking shows on Tv. I follow her whenever I can. Her recipes have ALL been great and favorites! ♥️

[jx]

I simply adore Molly, her cheerful and bubbly personality never fails to put a smile on my face. Great recipe from a lovely lady, WOW!! Guess what, love PORK CHOPS so much indeed!!

[djamelhamdia]

Molly is the embodiment of the phrase "oh yeah!".

[ADballa]

Should have made cuts in the fat to prevent them from buckling in the pan. In this demonstration, she didn’t and they buckled and might have cooked unevenly. Another tip: dry brine your pork chops the night before, you’ll develop better crust, more evenly seasoned meat, thus better flavor. You can follow everything else she did in this, but add those two things I mentioned for a better experience. (Don’t overcook your pork, either, especially a lean cut or else it will dry out)

[allentrice]

Well that's good to know about pork chops and salsa for the surprise!

[bigstreetfood]

♥️Thank you so much this is nice 👍

Big Street Food 🍱...

[sansol]

They are no the same like my salsa verde pork chops o ribs!

[Sakja]

No pork chops. I'll have to settle for Carbo hot chicken ramen.

[Guerita_GTO_]

Uhhhh ... mmmm that is Not a salsa verde. That looks like chimichurri

[Arlathos]

Anyone know what accent is that, never heard it before and I'm curious cuz I can't place it 🤣

[nataliemscrzysxycoolharris]

Keep that bone on to naw on after the chop is eaten.

[eerdman]

Ew she made pork chops uncomfortable lol

[ale]

Juicy where? They look dry. Her food never looks good to me