Recipes Country Kitchen 2011 March Neighbors MARINATED PORK CHOPS WITH PEANUT PARSLEY PESTO

MARINATED PORK CHOPS WITH PEANUT PARSLEY PESTO

MARINATED PORK CHOPS WITH PEANUT PARSLEY PESTO
MARINATED PORK CHOPS WITH PEANUT PARSLEY PESTO

MARINATED PORK CHOPS WITH PEANUT PARSLEY PESTO

Ingredients

4 (6-ounce) boneless, center cut pork
chops, about 3/4-inch thick
1 garlic clove, minced
1 tablespoon extra virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black
pepper
2/3 cup tightly packed fresh parsley
1/2 cup lightly salted peanuts
1/3 cup loosely packed fresh basil
1 garlic clove, peeled
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1/3 cup grated Romano cheese

Preparation

To make the pork chops: combine
the pork chops, garlic, oil,
mustard and lemon zest in a bowl;
toss well to coat. Refrigerate 1
hour. Heat a grill pan over mediumhigh
heat. Sprinkle pork chops
with salt and pepper and place on
pan. Cook, until well marked and
cooked through, 6-7 minutes per
side. Transfer to serving plates and
keep warm.
Meanwhile, combine the parsley,
peanuts, basil, garlic and lemon juice
in the bowl of a food processor. Process
until chopped, about 1 minute.
With the machine running, slowly
drizzle in the oil until combined. Add
the cheese and pulse to combine.
To serve, top each pork chop
with 2 tablespoons of the pesto.
Refrigerate remaining 1/2 cup pesto
in the refrigerator for up to 1 week.
Serve it as a spread on low-carb
bruschetta or on a bowl of low-carb
pasta. City
2010 National Peanut Festival
Grand Prize — Adult Division