Pork Chops With Peanut Parsley Pesto (Photo courtesy Southern Peanut Growers and peanutbutterlovers.com)
Pork Chops With Peanut Parsley Pesto showcases an important Florida crop. In addition to Florida, peanuts are grown commercially in 14 other states: Georgia, Texas, Alabama, North Carolina, Virginia, Oklahoma, New Mexico, South Carolina, Louisiana, Arizona, Arkansas, Mississippi, California, and Tennessee. The majority of Florida peanuts are produced in the panhandle and north-central regions of the state, according to Florida Department of Agriculture and Consumer Services. Fun fact: Peanuts are legumes or a member of the pea family. A good source of protein, fiber and heart-healthy fats, peanuts grow underground, unlike other walnuts, almonds and cashews, which grow on trees.
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 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup tightly packed fresh parsley
1/2 cup lightly salted peanuts
1/3 cup loosely packed fresh basil
1 garlic clove, peeled
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1/3 cup grated Romano cheese
1. To make the pork chops: combine the pork chops, garlic, oil, mustard and lemon zest in a bowl; toss well to coat. Refrigerate 1 hour. Heat a grill pan over medium-high heat. Sprinkle pork 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. Meanwhile, 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 1/2 cup pesto for up to 1 week. Serve it as a spread on low-carb bruschetta or on a bowl of low-carb pasta.
SOURCE: Southern Peanut Growers and peanutbutterlovers.com