1⁄2 cup pine nuts
3 cups pea shoots
1⁄2 cup fresh cilantro leaves
1⁄4 cup grated Parmesan
2 cloves garlic, chopped
3⁄4 teaspoon kosher salt
1⁄2 cup olive oil
Pan Roasted Pork Chops With Pea Shoot Pesto
Adapted from: NYT Cooking
IngredientsPestoPork Chops4 thick pork chops 1 clove garlic, halved 1 1⁄2 teaspoons kosher salt Ground black pepper 3 tablespoons olive oil
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PreparationPestoIn a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes. In a blender combine pea shoots, pine nuts, cilantro, Parmesan, garlic, and salt. Pulse until roughly chopped. While running, drizzle in olive oil; blend until well mixed. Transfer pesto to a bowl. Pork ChopsHeat oven to 350°F. Cut pork chops horizontally, making a pocket for stuffing. Rub chops with the cut side of garlic, sinking juices into the meat. Season with salt and pepper, fill each pocket with 1 tablespoon pesto. In a large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140°F on a thermometer, 10 to 12 minutes (or cook pork to taste). Let stand in skillet for 5 minutes. |