Pan Roasted Pork Chops With Pea Shoot Pesto

Ingredients

For the pea shoot pesto

• ¾cup pine nuts
• 3cups pea shoots
• ½cup fresh cilantro leaves
• ¼cup grated Parmesan
• 2cloves garlic, chopped
• ¾teaspoon kosher salt
• ⅓cup extra virgin olive oil

For the pork chops

• 41 1/4-inch-thick) bone-in pork chops (about 3/4 pound each)
• 1clove garlic, halved
• 1 ½teaspoons kosher salt
• Freshly ground black pepper
• 3tablespoons extra virgin olive oil

For the pea shoot and arugula salad

• 2cups pea shoots
• 1small bunch arugula, cleaned
• 3tablespoons fresh cilantro leaves
• 1small shallot, thinly sliced
• Extra virgin olive oil, for drizzling
• Lemon juice, for drizzling
• Coarse sea salt, such as fleur de sel, to taste
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1088 calories; 81 grams fat; 16 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 16 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 79 grams protein; 239 milligrams cholesterol; 1639 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 servings

Preparation

For the pea shoot pesto

1. In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
2. To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
3. Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
4. In a very 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 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.
5. Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
6. Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.

1 hour