|
|
|
|
| 4 double cut boneless pork chops 1 cup fresh basil leaves, chopped ½ cup fresh parsley, chopped 4 cloves garlic, minced 1/3 cup grated parmesan cheese |
1/3 cup pine nuts, toasted 3 Tbsp. extra virgin olive oil 3 slices white bread, toasted cut into ¼-inch cubes salt and pepper to taste |
Here's
how to make it:
With a small knife, cut a pocket in each of the pork chops,* preferably through the thin strip of fat that typically comes on these chops. Salt and pepper the chops, including the pocket and sear in a very hot pan.
Toast the pine nuts in a dry sauté pan, being careful not to burn them.
In a blender, add basil, parsley, garlic, cheese and toasted pine nuts. Chop briefly and then, with the motor running, add the olive oil until a paste forms. That's pesto.
In a bowl, mix in the bread cubes to add body to the pesto sauce. Stuff each of the pockets with the pesto mixture until overstuffed.
Place in a roasting pan and place in a 350° oven for 35 minutes.
*If your supermarket has a service meat counter, ask the butcher to cut the pockets for you.
Send your questions and comments to me at chefjim@kitchenguy.biz