14 | 00:30:00 hour(s): minute(s) : second(s) |
|
Ingredients | Minutes | Calories |
Preparation time | Cooking time | Servings |
00:10:00 hour(s): minute(s) : second(s) |
00:20:00 hour(s): minute(s) : second(s) |
4 |
1/2 | Cup | Fresh cilantro leaves |
1/2 | Cup | Pine nuts, toasted |
1/4 | Cup | Grated Parmesan |
3 | Cloves | Garlic |
5 | Cups | Pea shoots microgreens |
2 1/3 | Teaspoon | Kosher salt |
1/2 | Cup | Extra virgin olive oil |
4 | Bone-in | Pork chops |
1 | Teaspoon | Ground black pepper |
1 | Large | Shallot, thinly sliced |
1/4 | Cup | Pine nuts, toasted |
1 | Handful | Arugula microgreens |
1 | Tablespoon | Lemon juice, for drizzling |
3 | Tablespoons | Fresh cilantro leaves |
TO PREPARE PESTO
1. Pulse all the pesto ingredients, and drizzle in the olive oil steadily.
⦁ ½ cup fresh cilantro leaves
⦁ ½ cup pine nuts, toasted
⦁ ¼ cup grated Parmesan
⦁ 2 cloves garlic, chopped
⦁ 3 cups pea shoots
⦁ ¾ teaspoon kosher salt
⦁ ⅓ cup extra virgin olive oil
FOR THE PORK CHOPS
⦁ 3 tablespoons extra virgin olive oil
⦁ 4 bone-in pork chops
⦁ 1 clove garlic, halved
⦁ 1½ teaspoons kosher salt
⦁ Freshly ground black pepper
1. Preheat the oven to 350 degrees Fahrenheit.
2. Make a pocket for stuffing by cutting each pork chop in half horizontally to the bone.
3. Rub the cut side of a garlic clove all over the pork chops, allowing the garlic juices to penetrate the bone and meat.
4. Salt and pepper the chops all over, then spoon 1 tablespoon of pesto into each pocket.
5. Heat the oil in an ovenproof skillet.
6. Brown the chops for 3 minutes per side.
7. Cook pork chops in the oven for 12 to 15 minutes, or until 140 degrees.
SALAD
1. Combine pea shoots, arugula, pine nuts, cilantro, and shallot in a bowl.
2. Drizzle with olive oil and lemon juice and season with salt and pepper.
3. Divide the salad among four serving plates.
4. On each bed of greens, place a pork chop.
5. Serve the chops with a dollop of pesto on top.
6. Pour the juices from the pan over each plate.
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