Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Pork Chops with Salsa Verde

Name: Pork Chops with Salsa Verde
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4 serving(s)
Ingredients: For the pork chops:; 4 pasture-raised bone-in pork chops, each 1 inch thick, about 2 1/4 pounds total; 1 tsp. ground cumin; 1 tsp. chile powder, such as cayenne, ancho, New Mexico, or Espelette (optional); Kosher salt and freshly ground black pepper; For the salsa verde:; 1 c. olive oil; 1 c. roughly chopped fresh flat-leaf parsley; 2 tbsp. chopped capers; 2 cloves garlic, finely minced; 1 tsp. grated lemon zest plus 1/4 cup lemon juice; 2 tbsp. red wine vinegar; 1/2 tsp. red pepper flakes; 1 tbsp. canola oil

Perfectly grilled pork chops are topped with a bright, herb-packed salsa verde for an easy dinner that's fresh, flavorful, and ready for any night of the week.

By Amon and Jenna MullerPublished: Jul 23, 2026

Be the first to review!

Jump to recipe

Grilled pork chops topped with green sauce served on a plate at a rustic wooden table.

Molly DeCoudreaux

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs 20 mins

This main dish recipe is excepted from the new Full Belly Farm & Kitchen cookbook. Guests at Full Belly’s farm dinners enjoy dishes such as pasture-raised pork chops topped with a tangy salsa verde and a salad inspired by Jenna’s New Mexico upbringing that is brimming with colorful summer vegetables and topped with Cotija cheese.

Look for well-marbled pasture-raised pork with plenty of fat for this recipe. The fat helps keep the chops juicy and flavorful as they cook, reducing their risk of drying out. And don’t be tempted to buy thicker chops—1-inch-thick ones offer the ideal balance, developing a nicely browned exterior while staying tender and moist inside.

Advertisement - Continue Reading Below

Ingredients

For the pork chops:
4 pasture-raised bone-in pork chops, each 1 inch thick, about 2 1/4 pounds total
1 tsp. ground cumin
1 tsp. chile powder, such as cayenne, ancho, New Mexico, or Espelette (optional)
Kosher salt and freshly ground black pepper
1 tsp. chile powder, such as cayenne, ancho, New Mexico, or Espelette (optional)
Kosher salt and freshly ground black pepper
For the salsa verde:
1 cup olive oil
1 cup roughly chopped fresh flat-leaf parsley
2 Tbsp. chopped capers
2 cloves garlic, finely minced
1 tsp. grated lemon zest plus 1/4 cup lemon juice
2 Tbsp. red wine vinegar
1/2 tsp. red pepper flakes
Kosher salt and freshly ground black pepper
1 Tbsp. canola oil

Directions

1. Step 1Make the pork chops: Sprinkle pork chops with cumin and chile powder. Season with salt and pepper. Refrigerate at least 1 hour and up to 12 hours. Remove from refrigerator and let stand at room temperature 1 hour before cooking.
2. Step 2Make the salsa verde: Whisk together olive oil, parsley, capers, garlic, lemon zest and juice, vinegar, and red pepper flakes in a bowl. Season with salt and pepper. Let sit 5 minutes so flavors can meld.
3. Step 3Heat canola oil in a 12-inch cast-iron skillet in a wood-fired oven or over medium-high heat until smoking hot, 1 to 2 minutes. Add pork chops and cook, in batches if necessary, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F, 7 to 9 minutes. Transfer to a platter and let rest 5 minutes. Serve drizzled with salsa verde.