Grilled Pork Chops with Salsa Verde
Serves | 6 |
- 4 oz curly parsley, stems removed
- 1 shallot, sliced
- 1 Tbsp capers
- 1 Tbsp anchovies
- 2 cloves garlic
- 2 tsp red wine vinegar
- 1 Tbsp Dijon mustard
- 6 to 8 slices bread-and-butter pickles
- kosher salt, to taste
- 1 cup olive oil
Grilled Pork Chops
- 6 1-inch bone-in pork chops
- ½ cup melted lard or oil
- 2 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
| Preparation – Salsa Verde | In the bowl of a food processor, combine all ingredients except oil and blend. Slowly stream in oil while motor is running and blend, 1 to 2 minutes. The mixture should be chunky, not smooth.
| Preparation – Grilled Pork Chops | Heat grill to 500°F. Rub pork chops with melted lard (or oil if you prefer) and season both sides with salt and pepper. Grill pork chops, 4 minutes per side. Rest for 5 minutes, then spoon salsa verde over top and serve.
Beer Pairing: Petrus Oud Bruin
Oud bruin is not a beer style most are familiar with, but the beer partners well with the subtle acidity of the pickles and red wine vinegar in the salsa, while also lifting the pork’s fat from your palate thanks to its tartness. Caramel and toffee notes from the malts merge with the caramelization that forms on the singed meat and tame any heat that the salsa brings to the table.