My weekly farm share is such a pleasure in my life. Everything is so beautiful and fresh. I love it! This time of year we receive garlic scapes- the curled flower top of a hardneck garlic plant. They have a more mild garlic flavor than the cloves- so seasonal, special, and delicious!
In the past, I have used garlic scapes in pesto, finely chopped and mixed into mashed red potatoes, and finely chopped into salads. This dish- by far- is my favorite application. I originally made this dish a few years ago and had been unable to relocate the recipe; this year I devoted a chunk of time to dig around for it. So happy to have it back in my life! 🙂
This recipe was adapted from the New York Times, contributed by Melissa Clark. The original sauce recipe uses green garlic- immature garlic which is pulled when growers are thinning crops. Green Garlic has more mild flavor than the cloves as well, but stronger flavor than garlic scapes. I included the amount suggested for both in the recipe below. I’m a little late but I’m bringing this amazing dish to the party – FF#22!! Great!
- 1/4 cup chopped parsley
- 3 tablespoons chopped mint, optional (I substituted 2 additional tablespoons of chopped chives)
- 2 tablespoons finely chopped garlic chives or regular chives
- 4 to 6 thinly sliced garlic scapes or 2 tablespoons finely chopped green garlic
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon chile flakes
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 5 one-inch thick center cut boneless pork loin chops
- freshly ground black pepper, to taste
1.
Combine the herbs, garlic scapes (or green garlic), lemon juice, 1 teaspoon salt, and chile flakes. Stir in 1/2 cup oil. (I used a mini-food processor.)
2.
Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 to 5 minutes. Flip and cook until meat is just cooked through, about 3 minutes more (to 140 degrees). Let rest 5 minutes before serving, topped with chimichurri.
One Year Ago:
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Welcome to Fiesta Friday Josette! What a perfect recipe to bring to our table this week! It looks so delicious.. something that I know my family would love too! I love my weekly CSA too…the anticipation to go through the box is just too much fun! This week, I even got 1/2 dozen fresh baked biscuits! I mean…who does that?? Lol.. Love it. I’m printing this recipe, I know that it’s going to be one of those “go to” recipes that I use a lot. Thank you so much for sharing this with us! ❤
Biscuits in your share?!?! Fabulous!
Yum. Suggestion: put it on your menu for the August get together.
Mom
No garlic scapes in August!! I will do some really tasty menu planning with you though 🙂
My scapes are getting picked this am 😀 I wasn’t sure what I was going to make, however this looks wonderful!
So good!! Let me know if you make it!
Unfortunately I do not have any garlic scapes – I wonder if my Farmer’s Market had any. Oh well, maybe on Wed. 🙂
This is the time- I wish you luck!! 🙂
I love Melissa Clark recipes, and like your adaptation here. This dish looks great, Josette!
Melissa Clark is a superhero 🙂
This dish looks lovely Josette. Love the different combination of herbs here. I have never used garlic scapes before actually. Looks like I am missing out on something great!
I love them because I’m such a garlic fan but also because they have such a short appearance in my CSA box! 🙂
Oh what a wonderful way to prepare chops. Pork was reserved for roasts when i was little: no prok chops for us. Definitely a keeper. Thank you for sharing.
Thank you for visiting! Let me know if you try this dish 🙂
Love this recipe Josette! Very original!
Thank you!!
It looks delicious! We eat a lot of the small potatoes all the time especially this time of year when they are in season. 🙂
Did you see my post on making an Ooey Gooey Carmel Pie!
Michael
http://michaelswoodcraft.wordpress.com/2014/06/29/ooey-gooey/
Yum!! Nice Pie 🙂
I adore garlic scapes. Thank you for the inspiration!
🙂 Me too!
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