Pork Chops with Peanut Parsley Pesto

Yield:
4 servings

Ingredients:

  1. Pork Chops:
  2. 4 (6 ounce) boneless, center cut pork chops, about 3/4 inch thick
  3. 2 cloves garlic, minced
  4. 2 tablespoon extra virgin olive oil
  5. 1 1/2 tablespoons Dijon mustard
  6. 2 teaspoons grated lemon zest
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  10. Peanut Pesto:
  11. 2/3 cup tightly packed fresh parsley
  12. 1/2 cup lightly salted peanuts
  13. 1/3 cup loosely packed fresh basil
  14. 1 clove garlic, peeled
  15. 1 tablespoon fresh lemon juice
  16. 1/2 cup extra virgin olive oil
  17. 1/3 cup grated parmesan cheese
Directions:

In a gallon size sealable plastic bag, combine minced garlic, 2 tablespoons olive oil, Dijon mustard, lemon zest salt and pepper.

Add pork chops, seal and massage bag to coat the chops on all sides with marinade. Refrigerate overnight or at least 1 hour.

Heat a grill pan over medium-high heat. Add chops and cook, until well marked and cooked through, 6 to 7 minutes per side. Transfer to a serving plate and keep warm.

In a food processor, combine parsley, peanuts, basil, garlic clove and 1 tablespoon lemon juice. Process until chopped, about 1 minute. With the machine running, slowly drizzle in the oil until combined. Add the cheese and pulse to combine.

Top each pork chop with 2 Tablespoons of the pesto and serve.

Refrigerate any leftover pesto for up to 1 week. Spread on toasted bread or toss with a bowl of pasta.

Photo and food styling by Webstop


TDS 3