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BBQ Pork Chops with Sauce Verte a Summer Recipe

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

Pork Chops with Sauce Verte

BBQ Pork Chops with Sauce Verte

blankMaison 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
Cook Time 10 minutes
Passive Time 8 hours
Course Main Dish
Cuisine French
Servings 4 people


  • 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 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
Tried this recipe?Let us know how it was!

Other Pork Recipes:

With Drinks:
Pork Rillettes a French Classic

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

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Maison Mirabeau Wine

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.

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