Pork Chops with Pea Shoot Pesto

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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
Vegan Stuffing

Ingredients


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

Instructions


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.