I had this 800-gram uncut butterfly pork chops. With only the kids and myself in the house last Saturday, I figured it was too much meat. If I made just one dish out of it, the kids would find it “redundant” by dinner time. So, I roasted it, cooled it, sliced it then divided the sliced pork into two portions. One portion was served with a new version of my salsa verde. The second portion was served with a mushroom sauce. I’ll post that one after this, no worries. :)
pork for roasting
For the salsa verde :
a big bunch of fresh basil
a tablespoonful of minced garlic
freshly ground pepper
a few sprigs of oregano
a few sprigs of tarragon
about 3/4 c. of dry roasted peanuts
about a cup to a cup and a half of extra virgin olive oil
Cooking procedure :
To roast the pork, rub all over with salt and pepper. Wrap with aluminum foil, tent style, with the edges sealed to prevent the meat juices from escaping. Roast in a 160-170oC oven (20 minutes per pound for a rare roast). Remove the foil during the last 15 minutes or so of cooking to brown the outside. Cool and slice.
To make the salsa verde, pick the leaves and tender stalks of the basil; discard the rest. Tear the oregano and tarragon into smaller pieces. Place the herbs in a food processor or blender. Add the anchovies, peanuts, garlic salt and pepper. Pour in the olive oil. Process untill smooth.
To assemble, arrange the slices of roast pork on a platter. Smother the top with salsa verde. Drizzle the oil around the pork.