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Pork Chops with Sauce Verte

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

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

* 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
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