Scallions are used three ways: in a sauce, as a vegetable, and as a garnish. The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.
1 small jar capers
1 cup packed chopped fresh cilantro (1 bunch)
1/4 cup extra-virgin olive oil, divided
1 tablespoon water
2 bunches green onions, divided
4 (4-ounce) boneless center-cut loin pork chops
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 heirloom cherry tomatoes (red and yellow), halved
How to Make It
Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.
Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.
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I was intrigued by the use of few ingredients, one highlighted and used multiple ways, and fairly simple. Read the recipe and expected it to be good. But getting it all together and eating it - even better. Great flavor! The sauce I made using an immersion blender. By making the sauce and chopping the onions in advance this came together quickly. (as long as you have allowed the pork to lose it's chill) I used bone-in pork chops and had to split them into two pans. I much preferred the seared crust from the regular pan than the non-stick pan. I would increase the amount of sauteed scallions simply because my husband and I both like them and fought over what was there. Personal preference but I could have done without the slivered scallion garnish.
I had to throw something together quickly, and my GF thought this looked like it might be good. I was a bit suspicious, and it turned out that was justified. The recipe actually takes a surprisingly longer amount of time to make than the ingredients would suggest and unless you consider "bland" and "wan" to be magical, then the sauce is going to be really underwhelming. We had leftover sauce and just threw it out. The dish also has too many green onions, leading to an unpleasant accumulation of sharp onion flavor that lingers on the palate long after the meal is over. In short, this kind of sucks and I won't make it again.
...because by itself it's kind of a weird flavor. I nearly didn't put it on top of the pork. But when everything was plated it was delicious- must be magic! I will say I don't see the point of going to the trouble of cutting the green onions into slivers- it would have been the same flavor and saved a decent amount of time to just slice them regular-style.
I agree that the sauce is magical - my expectations were not high, but it has SO MUCH FLAVOR even with just a handful of basic ingredients. Delicious! The pork itself was ordinary, but I'd definitely try the sauce on other things.
I made this tonight for dinner and it was amazing! I followed the recipe exactly except I used broccoli instead of broccolini. I also found it ridiculous to dirty 3 bowls, so I prepped the broccoli and when the oven was ready dumped that into the pan and then quickly mixed the mushrooms. Then after placing that in the oven, prepped the shrimp in the same bowl. Served with a side of 7-grain rice.