When choosing a sauce, think of what you need to balance the main ingredient. A rich, juicy pork cutlet is lightened by this herby, refreshing green sauce.
2 large handfuls flat-leaf parsley, including stalks
3 garlic cloves
100ml white wine vinegar
150ml extra virgin olive oil
4 tbsp cumin seeds, toasted and ground
Salt and pepper
4 pork cutlets
Remove and discard the ends of the parsley stalks and roughly chop remaining stalks and leaves. Put parsley and garlic in a food processor, blend and add a couple of tablespoons each of vinegar and oil.
Continue blending and slowly add remaining vinegar and oil. Add cumin. Season to taste with a pinch or two of salt.
Preheat grill, season pork cutlets and grill until medium or slightly firm when squeezed with a pair of tongs, about 5 minutes each side, depending on the thickness.
Rest in a warm place for 4 minutes before serving on a warm plate. Serve with mojo verde and a green salad.