The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/6231/Pork_Chops_with_Peanut_Parsley_Pesto
Pork Chops with Peanut Parsley Pesto
Yield: 4 servings
Ingredients
|
Pork Chops: |
| 4 |
|
(6 ounce) boneless, center cut pork chops, about 3/4 inch thick
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 2 |
tablespoon |
extra virgin olive oil
|
|
|
| 1 1/2 |
tablespoons |
Dijon mustard
|
|
|
| 2 |
teaspoons |
grated lemon zest
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
freshly ground black pepper
|
|
|
|
|
|
Peanut Pesto: |
| 2/3 |
cup |
tightly packed fresh parsley
|
|
|
| 1/2 |
cup |
lightly salted peanuts
|
|
|
| 1/3 |
cup |
loosely packed fresh basil
|
|
|
| 1 |
clove |
garlic, peeled
|
|
|
| 1 |
tablespoon |
fresh lemon juice
|
|
|
| 1/2 |
cup |
extra virgin olive oil
|
|
|
| 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
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/6231/Pork_Chops_with_Peanut_Parsley_Pesto