Surprise Me!
BBQ Pork Chops with Sauce Verte a Summer Recipe
Main Course · Maison Mirabeau Wines · Pork · Provencal Recipes · Taste
The latest dish from the Mirabeau Kitchen is pork chops with Ben’s signature adaptation of a ‘sauce verte’. This is a simple recipe, that works nicely for a Summer BBQ. Even better, you can make the sauce the day before to save time, and if you have any leftover sauce verte, you can keep it in the fridge for a couple of weeks, to use on any other grilled meat or fish.
“I suggest trying this pork dish with a glass of Mirabeau Classic, like our Classic pairs really nicely with aromatic or flavoursome foods. With its raspberry, strawberry and redcurrant aromas, Classic is structured enough to stand up to this dish.” ~ Ben @Mirabeau Kitchen
BBQ Pork Chops with Sauce Verte
Maison Mirabeau Wine
The sauce is a cross between the Argentinian chimichurri and an Italian ‘salsa verde’. Ben’s version is hand-chopped, so has lots of texture and isn’t too liquid or smooth. This recipe is for a big batch of sauce verte – as it’s a great sauce with all barbecued food!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Passive Time 8 hours hrs
Course Main Dish
Cuisine French
- 4 pork chops free-range or organic *
- 1 bunch asparagus with the bottoms, snapped off
Ingredients – Marinade:
- 2 garlic cloves sliced
- 1 sprig Rosemary
- 1 sprig thyme
- 2 tbsp extra virgin olive oil
- black pepper to season
Ingredients – Spicy Sauce Verte:
- 1 big bunch parsley roughly chopped
- 1 big handful basil roughly chopped
- 1 big handful coriander roughly chopped
- 1 Red Chilli deseeded and finely chopped
- 2 garlic cloves crushed
- 1 shallot(s) finely chopped
- 20 g Dijon mustard or 10g English mustard
- 8-10 anchovies roughly chopped
- 2 tsp capers roughly chopped
- 2 tsp Pickled Gherkins pickles, cornichons, roughly chopped
- 30 ml cider vinegar
- 30 ml red wine vinegar
- 80 ml extra virgin olive oil
Mix all the ingredients for the sauce verte together in a big bowl. Season, and put in the fridge. This can be done the day before you require it
Bring a big pan of salted water to the boil, blanch asparagus for 10-20 seconds, then plunge into iced water
Marinate the pork chops and leave in the fridge for a few hours, or overnight if possible
Take the pork out of the fridge 40-60 minutes before you want to cook it. Season generously with salt and cook over high heat on the BBQ. Alternatively, you can cook it on high heat in a frying pan – remove any bits of marinade that may burn (garlic, rosemary etc.)
After a couple of minutes on the first side, look at the colour of the meat to see if they’re ready for turning – the meat should be a light golden brown. When the colour is even on both sides, take them off the heat and rest for five minutes
Char the asparagus on the BBQ or in a frying pan
Place pork chops on a bed of asparagus on a sharing plate, and drizzle with sauce verte
* Ideally, rib chops that come from the middle part of the loin. Ask the butcher for ‘French-trimmed’ if you’d like the bone exposed and visible as we did** You can play around with which vinegar to use depending on what you have in your cupboard but steer clear of balsamic vinegar. Keyword Anchovies, Asparagus, Parsley, Pork, Sauce Verte
Other Pork Recipes:
With Drinks:
Pork Rillettes a French Classic
Starter:
Pork and Chicken Liver Pâte Tarts
Main Courses:
Pork Tenderloin en Croûte with Porcini Demiglace
Pork Cheek Daube a Fall Weather Stew from Provence
Pork Chops Gratinée
Provencal Roasted Pork Tenderloin
Please share this with friends and family.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Carolyne Kauser-Abbott ·
Local Food Producers ·
Provencal Recipes ·
Taste
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Continue Reading
Guest Post ·
Provencal Recipes ·
Seasonal Menus ·
Taste
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Continue Reading
Carolyne Kauser-Abbott ·
Hotels Provence & Cote d'Azur ·
Restaurant Recommendations ·
Stay: Accommodation & Rentals in Provence ·
Taste
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Continue Reading
Keith Van Sickle ·
Restaurant Recommendations ·
Taste
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
Continue Reading
Maison Mirabeau Wine
Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.
Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.
The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.
Read more about the Mirabeau Wine story here.
No Comment