Marinated Pork Chops with Peanut Parsley Pesto

Yield: 4 servings

Ingredients

Pork Chops:
4		(6 ounce) boneless, center cut pork chops, about 3/4-inch thick

1	clove	garlic, minced

1	Tablespoon	extra virgin olive oil

2	teaspoons	Dijon mustard

1	teaspoon	grated lemon zest

1/2	teaspoon	salt

1/4	teaspoon	freshly ground black pepper


Peanut Pesto:
2/3	cup	tightly packed fresh parsley

1/2	cup	lightly salted peanuts

1/3	cup	loosely packed fresh basil

1	clove	garlic, peeled

1	Tablespoon	fresh lemon juice

1/2	cup	extra virgin olive oil

1/3	cup	grated Romano cheese

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	486
Calories From Fat:	315
Total Fat:	35g
Saturated Fat:	8g
Cholesterol:	102mg
Sodium:	541mg
Total Carbohydrates:	3g
Dietary Fiber:	1g
Protein:	37g

Food Exchange: 1/2 very lean meat, 4-3/4 lean meat, 4-1/2 fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Combine the pork chops, garlic, oil, mustard and lemon zest in a bowl; toss well to coat. Refrigerate 1 hour.

2. Heat a grill pan over medium-high heat. Sprinkle pork chops with salt and pepper and place in pan. Cook, until well marked and cooked through, 6 to 7 minutes per side. Transfer to serving plates and keep warm.

3. Meanwhile, combine the parsley, peanuts, basil, garlic and lemon juice in 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.

4. To serve, top each pork chop with 2 Tablespoons of the pesto.

Refrigerate remaining 1/2 cup pesto in the refrigerator for up to 1 week. Serve it as a spread on low-carb bruschetta or tossed with a bowl of low-carb pasta.

Recipe and image used with permission and provided by the Peanut Advisory Board.

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