Rob's Family Market Recipes
https://www.robsfamilymarket.com/Recipes/Detail/6231/Marinated_Pork_Chops_with_Peanut_Parsley_Pesto
Marinated 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
|
||
|
|
|||
| 1 | clove | garlic, minced | |
|
|
|||
| 1 | Tablespoon | extra virgin olive oil | |
|
|
|||
| 2 | teaspoons | Dijon mustard | |
|
|
|||
| 1 | teaspoon | grated lemon zest | |
|
|
|||
| 1/2 | 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 Romano cheese | |
|
|
|||
Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 486 | |
| Calories From Fat: | 315 | |
| Total Fat: | 35g | |
| Saturated Fat: | 8g | |
| Cholesterol: | 102mg | |
| Sodium: | 541mg | |
| Total Carbohydrates: | 3g | |
| Dietary Fiber: | 1g | |
| Protein: | 37g |
Food Exchange: 1/2 very lean meat, 4-3/4 lean meat, 4-1/2 fat
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. Combine the pork chops, garlic, oil, mustard and lemon zest in a bowl; toss well to coat. Refrigerate 1 hour.
2. Heat a grill pan over medium-high heat. Sprinkle pork chops with salt and pepper and place in pan. Cook, until well marked and cooked through, 6 to 7 minutes per side. Transfer to serving plates and keep warm.
3. Meanwhile, combine the parsley, peanuts, basil, garlic and lemon juice in 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.
4. 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 tossed with a bowl of low-carb pasta.
Recipe and image used with permission and provided by the Peanut Advisory Board.
Please note that some ingredients and brands may not be available in every store.
Rob's Family Market Recipes
https://www.robsfamilymarket.com/Recipes/Detail/6231/Marinated_Pork_Chops_with_Peanut_Parsley_Pesto
Be the first to comment on this recipe!
Add a Comment Login