The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Marinated Pork Chops with Peanut Parsley Pesto. Peanuts in pesto? You bet. Subbing for the usual pine nuts, this rich topping salutes Florida’s peanut farmers. Peanuts are the 12th most valuable cash crop grown in the United States with a farm value of more than $1 billion dollars, according to the Florida Peanut Producers Association. Georgia, Alabama, Florida and Mississippi grow the major proportion of all peanuts followed by Texas, North Carolina, Virginia, and Oklahoma. Every Thursday, you can find more recipes exclusively for Mix105.1’s Morning Mix here and at the radio station’s website.
Marinated Pork Chops with Peanut Parsley Pesto
Makes 4 Servings
4 (6-ounce) boneless, center cut pork chops, about 3/4-inch thick
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon grated lime zest
Coarse salt and ground black pepper to taste
2/3 cup tightly packed fresh flat-leaf parsley
1/2 cup lightly salted peanuts
1/3 cup loosely packed fresh basil leaves
1 garlic clove, peeled
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1/3 cup grated Romano cheese
1. Combine the pork chops, garlic, oil, mustard and lime zest in a bowl; toss well to coat. Refrigerate 1 hour. Heat a grill pan on medium-high. Season 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.
2. 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.
3. To serve, top each pork chop with 2 tablespoons of the pesto.
Recipe note: Refrigerate remaining pesto for up to 1 week. Serve it as a spread on low-carb bruschetta or toss with pasta.
SOURCE: Adapted from the Southern Peanut Growers