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

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
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings


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


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

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