Seared Pork Chops with Garlic Scape Chimichurri

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 I originally made this dish a few years ago and had been unable to relocate the recipe; this year I devoted a chunk of time to dig around for it.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

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  • 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.

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