Directions

Pat the chops dry. Place them in a resealable bag. In a small bowl mix the lemon juice, olive oil, zest, black pepper, chilli powder, and salt. Add the mixture to the bag and let the chops marinate for 2-6 hours.

To make the salsa mix the olive oil, lemon juice, mint, scallions, garlic, pepper, jalapeño, and salt. Cover and let stand until ready to serve.

To cook the chops, heat 1 tbsp olive oil in a pan, place 4 chops in the pan at a time. Cook the chops for 5 minutes per side for a medium rare.

Top chops with salsa verde and enjoy.

Ingredients

Chops

• 8 rib chops

• ¼ cup lemon juice

• 4 tbsp olive oil

• Zest from 1 lemon

• 1 tsp black pepper

• 1 tsp red chilli powder

• 2 tsp salt

Salsa Verde

• 1/2 cup olive oil

• 1/4 cup lemon juice

•  1 bunch fresh mint

•  4 scallions, white and green parts thinly sliced

•  4 garlic gloves, minced

•  1 tsp black pepper

•  1 jalapeño minced

•  Salt to taste