Seared Pork Chops with Garlic Scape Chimichurri

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 I originally made this dish a few years ago and had been unable to relocate the recipe; this year I devoted a chunk of time to dig around for it.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:

• Cheesy Mushroom Crostini on Boston Lettuce

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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