PORK CHOPS WITH SPRING ONIONS & GREEN GARLIC SALMORIGLIO
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PORK CHOPS WITH SPRING ONIONS & GREEN GARLIC SALMORIGLIO

Recipe by Chef Brett Uniss
Servings

2

servings
Prep time

1

hour 
Cooking time

15

minutes
Total time

1

hour 

15

minutes

Ingredients

  • 2 Tabula Rasa Farms Pork Chops

  • 1 bunch Spring Onion (Walla Walla), Blanched for 1 Minute in Boiling Water

  • 1 pc Green Garlic

  • 1 bunch Italian Parsley, Picked

  • 2 Lemons

  • 1 tbsp Fresh chopped Oregano or 1 tsp dry

  • 1/2 cup Extra Virgin Olive Oil

  • To taste Kosher Salt & Fresh Cracked Black Pepper

Directions

  • Remove the root from the green garlic, wash and finely chop it with the picked parsley. In a small bowl, combine the oregano with garlic and parsley. Add the finely grated zest and juice from the 2 lemons. Season with salt and cracked black pepper and then add the olive oil. Set aside to allow the flavors to bloom for about an hour.
  • Season the pork loin chops aggressively with salt and fresh cracked black pepper and place fat cap side down in a hot cast-iron skillet on medium heat. Render the fat cap until well browned, then turn the pork chops on their sides and continue to cook in the rendered pork fat until well browned on all sides, about 6 minutes per side. When the pork chops are cooked through, remove them to rest, and add the blanched spring onions to the pan of hot fat. Cook the spring onions quickly, getting caramelization on all sides, about 3-4 minutes Place the spring onions on top of the pork chops and top with a few spoons of the salmoriglio.

Chef Tip

  • Complement with boiled or roasted potatoes and wilted spring greens.