A thick-cut pork chop almost always makes more than one meal. At Perry’s Steakhouse, those pork chops are famously "seven fingers high," but even one that’s 2 inches thick will usually yield leftovers, which you can serve with pasta, rice, potatoes, sauteed vegetables or chopped up in a quesadilla.


This weeknight-friendly pork chop from "House of Vinegar: The Power of Sour, With Recipes" by Jonathon Sawyer (Ten Speed Press, $30) includes a recipe for a tangy Italian salsa verde, which you could also incorporate into other meals in the coming week. Think of it like a pesto or a chimichurri and spoon it on other meats or mix it in with roasted vegetables.


Monday Night Pork Chops With Salsa Verde


You can pair this pork chop with any number of sauces, but if you’re using fennel or other Italian spices, you might opt for an Italian green sauce, a recipe that every modern chef should have memorized. It’s multipurpose, and there’s almost nothing where utilizing it doesn’t make sense. My personal come-to-Jesus moment with this salsa verde came when I was living in Rome with my uncle who works for the papacy. We were enjoying a simple grilled fish as a part of an extended outdoor Roman lunch when a chopped-up oily green thing appeared on the table. As I enjoyed my first bite of whole grilled fish and salsa verde, a taste memory of the herby accompaniment etched itself into my culinary mind. This Roman broken vinaigrette sauce is as versatile as they come.


— Jonathon Sawyer


For the Italian salsa verde:


1 1/2 cups chopped parsley, both leaves and stems


1 bunch oregano, leaves picked and chopped


3 sprigs thyme, leaves picked


2/3 cup high-quality olive oil


Kosher salt and freshly ground black pepper


1/4 cup capers, chopped, with their brine


2 tablespoons white wine vinegar


2 teaspoons minced garlic


2 teaspoons minced shallot


1 teaspoon red pepper flakes


Zest and juice of 1/2 lemon


For the pork chop:


2 boneless pork-loin chops, about 12 ounces total, with the fat cap on and minimum trimming


2 tablespoons kosher salt


1 tablespoon freshly ground black pepper


1 tablespoon freshly ground coriander


1 teaspoon red pepper flakes


1 teaspoon animal fat of your choice (such as beef, bacon, chicken or duck)


In a food processor, combine the parsley, oregano, thyme and olive oil, and season with salt and black pepper. Pulse until it becomes a fine pestolike paste. Add the capers and their brine, vinegar, garlic, shallot, red pepper flakes, lemon zest and lemon juice and season with salt and pepper. Pulse several times until the mix looks homogeneous and uniform, then transfer to an airtight container. The salsa verde will keep, refrigerated, for up to 2 weeks.


Using a knife, make shallow, 1/4-inch-thick cuts in a diamond pattern on the fatty side of each loin chop. Season the pork with the salt, black pepper, coriander and red pepper flakes. Transfer to a glass baking dish or plate and let it rest at room temperature for 30 minutes.


Heat the oven to 350 degrees. Pat dry the flesh and fat on the chop, to ensure even cooking, leaving as much seasoning on the chop as possible.


Put the chops, fat-side down, in a cold 12-inch cast-iron skillet, place over medium heat, and sear the chops for 5 minutes. Then, crank the heat to high and cook until the fat side is rendered and a dark mahogany brown color, 3 to 5 minutes. Add the animal fat, flip the chops to the opposite flesh side, and immediately place the skillet into the oven until cooked through, 3 to 5 minutes more.


Remove the skillet from the oven and baste the chops with some of the fat that has accumulated in the pan. Transfer the chops to a plate, dress with salsa verde, and let them rest for up to 10 minutes. Slice the chops as desired and then dress again with more salsa verde. Serve immediately.


— From "House of Vinegar: The Power of Sour, with Recipes" by Jonathon Sawyer (Ten Speed Press, $30)