Food & dining

sunday supper

Grill pork chops with herbs, then tuck the meat into Cubanos

Grilled pork chops with fresh herbs.
Sally Pasley Vargas for The Boston Globe
Grilled pork chops with fresh herbs.

Fresh herbs are plentiful now, so lavish some of the bounty on pork chops by making an Italian salsa verde, a fresh chopped green herb sauce with capers, usually served with roast or grilled meat or fish to perk them up. Briefly marinate the chops in some of the sauce while you heat the grill, reserving the rest to serve with the meat. The grill’s heat sears the herbs into the chops, but a little fresh sauce spooned on top later adds a bright infusion of flavor and color.

The next day, the sauce boosts traditional Cubanos layered with pieces of sliced pork chops, pickles, ham, cheese, and mustard. Ciabatta or hoagie rolls will make a good substitute for Cuban bread, then cook the sandwiches on a panini press. If you don’t have one, improvise with a cast iron skillet and another heavy skillet set on top. When the cheese melts and the bread has a pleasant, toasty crunch, it’s time to eat.


(For grilled pork chops and Cubanos)


6 bone-in center-cut pork

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chops, each about 1-inch


8 thin slices baked ham

8 thin slices Swiss cheese


½ bunch fresh parsley

½ bunch fresh basil

Few sprigs fresh rosemary

1 clove garlic

1 lemon


3 tablespoons capers

¾ cup olive oil

4 dill pickles

4 ciabatta rolls or hoagie rolls

(8 inches long)

1 tablespoon Dijon mustard

¼ cup yellow mustard

Sally Pasley Vargas can be reached at