¼ cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped chives
2 tablespoons finely chopped Red Dog green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
⅛ teaspoon chile flakes
½ cup plus 1 tablespoon extra virgin olive oil
4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed

Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.

Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.