I love pesto and had some extra arugula to use up, so I decided to give this recipe a try. Glad I did--the pesto is not only great on the pork chops, but also tasty on toasted bread! I think it would be great on many foods, actually.
Link to my YouTube "making of the recipe" video: https://youtu.be/SOY6oZkms5M
Original recipe credit: https://www.delish.com/cooking/recipe-ideas/recipes/a45872/pork-chops-arugula-pesto-roasted-cauliflower-recipe/
Recipe below contains my modifications.
Ingredients:
2 c. baby or regular arugula (just kind of lightly 'stuffed' in the cup)
1 c. fresh basil leaves
2 cloves garlic
1/4 c. walnut pieces
1 tsp. lemon zest
1 tsp. lemon juice
1/2 c. olive oil, plus extra for cooking the pork chops
1/2 tsp. salt, plus extra for seasoning the chops
1/4 tsp. pepper, plus extra for seasoning the chops
bone-in pork chops (you will have a lot of pesto, so make as many chops as you need!)
Directions:
1. To the bowl of a food processor, add all ingredients except the pork chops. Pulse until a paste-like texture has formed.
2. Season the pork chops all over with salt and pepper.
3. Heat a large cast-iron skillet over med-high heat. Add some olive oil (I did not measure on this). Once it is shimmering, add the pork chops to the skillet.
4. Cook pork chops around 5 min per side (this depends on thickness of the chops); they should be 145°F internally.
5. Serve pork chops topped with pesto and enjoy!
