Absolutely Addicting Pork Chops with Salsa Verde (fresh and easy)

These Pork Chops with Salsa Verde are simple, satisfying, and really fast to make. I used to think pork chops were finicky – thin, uninteresting, and carrying the huge potential to wind up very, very dry. Not these, though. In today’s recipe, I’ll share the very easy method to cooking pork chops on the stovetop. The results will be juicy and flavorful – perfect as a bed for the utterly delicious Green Onion Salsa (Psst! That’s the star of today’s show).

Read on to get all the deets, or simply jump ahead to the recipe, if you like. This is one of our best 30-minute Meals that just so happens to also qualify as a One-Pan Meal. Check out these collections for more where this came from.

What is Scallion Salsa?

“Salsa,” is just sauce. So, a scallion salsa is a sauce made mostly of scallions. It’s really as simple as that. You’ll see Mexican-style salsas (of course) and Italian-style salsas. Argentine salsas, Cuban salsas, Columbian salsas, Dominican, etc. The one I’m sharing today really reminds me a lot of an Argentine Chimichurri, because of the acidic punch you get from the lime juice. But it’s really it’s own thing, this green onion salsa.

Here’s what’s inside this scallion salsa verde:

• Scallions
• Olive Oil
• Cumin
• Chili powder
• Garlic
• Salt and pepper

How to Cook Pork Chops on the Stovetop

Time: This depends on the thickness of your chops. Here’s my rule of thumb: for 1/2-inch to 1-inch-thick chops, you only need to cook them for about 4 to 5 minutes per side. You want your chops to be ever so slightly pink in their centers when you take them off the heat, as they will continue to carryover cook for a bit after they rest. This is safe – it’s not going to make you sick.

I learned so much about pork butchery and cookery when I visited The Brooklyn Kitchen in 2016 for the Saveur Blog Awards. They were basically like, “ok, have you ever known someone who’s had trichinosis?” Probably not. They were right. No one raised their hand, and mine’s still down. Don’t overcook yer pork, y’all. That’s the moral of this story.

Temperature: For these guys, we’re going to be cooking on medium high. You want to achieve a great sear on the outside of each chop, and you need some real-deal heat to get there. But if you blast them to high heaven, the outsides will essentially just burn before the interiors are done. Therefore, we shall set our flames (or burners) to a solid medium-high and it will serve us perfectly.

Type of Pan: I like a heavy-bottomed iron skillet when cooking pork chops – or any protein, really – and that’s what I typically reach for. That said, any large skillet that has a good amount of surface area should do. We’ll add a little olive or high-heat tolerant cooking oil and then the meat just needs room to do its thing.

How to Prevent Pork Chops From Becoming Dry

The trick, in a nutshell, to not overcooking your delicious pork chops to the point of shoe leather-dryness, really lies in the timing of things. Makes sense, right? It’s not the type of pan you use, the perfect cut of pork chop, or the specific temperature over which you fire them that seals their fate. No, it really all boils down to how long you cook them.

Bone-in vs. Boneless: It makes a difference

Whether you’re working with thick, bone-in Sakura pork chops like the Market House ones I used in this recipe for Apple Jack Pork Chops or you’re opting for the quicker-cooking, thinner boneless variety – the length of time that these babies hang out in their respective pans matters. Bone-in pork chops cook a little longer, as the meat close to the bone doesn’t transfer heat as fast. So, just keep in mind that my recipe today is calling for the thin, quick-cooking, boneless pork chops, and these have the tendency to dry out if you don’t keep an eye on them.

No worries though. I’ll tell you just how to treat them so they perform to the very best of their pork-ability. Promise.

Alternative Servings Suggestions for this Scallion Salsa

This simple scallion salsa is TO DIE FOR and really makes itself quite at home with many things – many proteins, really. From chicken to meatballs and pork tenderloin, here are a few other things that would absolutely welcome this scallion salsa with open arms:

• Smashed Margarita Chicken
• Easy Chicken Tinga Tacos
• Nacho-Topped Green Chicken Chile
• Lemony Pesto Orzo with Meatballs and Burrata

Alternative Serving Suggestions for these Pork Chops with Scallion Salsa Verde

You’ll notice that I’ve served these pork chops with scallion salsa alongside some fluffy rice and beans, with a little drizzle of lime-scented sour cream. My family loves these things, and I make them ad nauseam, never tiring of their ability to really round out just about any plate. That said, these pork chops are hella versatile, and really would work beautifully with so many things.

Here are a few solid side dish ideas for you:

• Perfect Crispy Roasted Potato Wedges
• Classic Southern Style Mustard Greens
• Spinach and Artichoke Mac and Cheese Stuffed Tomatoes
• Brown Butter Creamed Corn Stuffed Zucchini Boats
• Ceasar Salad-Topped Focaccia

What you’ll need to make these Pork Chops with Salsa Verde

• 4 scallions, finely chopped
• 4 TBSP olive oil + more for cooking
• 1 finely minced garlic clove
• 2 tsp cumin
• 2 tsp chili powder
• Salt and pepper, to taste
• The juice of half a lime (plus more, if you like)
• Four, 6-ounce boneless pork chops

How to make these Pork Chops with Salsa Verde

This one’s so quick and easy, if you blink you might miss it. I’m only kind of kidding there. We’ll start by whipping up the scallion salsa verde which, per reader reviews thus far, has really been a hit. It’s essentially a pickled scallion sauce and because it’s so acidic and aromatic – it dresses up literally everything. I love this stuff so much I put it in my DIRECTIONS for Pork Chops with Salsa Verde

1. In a small bowl, combine the scallions, olive oil, garlic, 1 tsp cumin, 1 tsp chili powder, the lime juice, and salt and pepper to taste. Stir to mix, and allow the flavors to develop while you cook the pork. 
2. Heat 1 TBSP olive oil in a large skillet set over medium-high heat. Season the chops with salt and pepper and the remaining 1 tsp of cumin and 1 tsp chili powder. Cook them until they’re browned and cooked through, about 4 to 5 minutes per side. Allow them to rest on a cutting board for at least 5 minutes before slicing (if you’re slicing before serving).
3. Serve the pork chops with the scallion salsa verde, and enjoy. 

If you like the looks of this Pork Chops with Scallion Salsa Verde, you might also want to try:

Cider Braised Pork and Apples

Blackberry Balsamic Pork Tenderloin with Roasted Veggies

Amazing Caramelized Pork Chops with Fennel and Apples

Quick Pork Tenderloin Posole Verde

Roasted Honey Garlic Pork Loin with Veggies

Sticky Maple Balsamic Pork Chops with Plums

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