This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half.

I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.)

The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).

Featured in: Grassy, Sweet And In Season.