Pesto-encrusted Pork Chops
So, I bought this tray of pork steaks (or boneless chops, whatever they're called) at Costco a while back, intending to do something with them. I like pork, but I'm just not used to cooking it, so I was left at a quandary. I wanted to do something with all this basil we have too, so I started poking around. I found all kinds of recipes – garlic and basil. basil and garlic…you get the idea. Basically, they all danced around, but never went there. So I did.
So we should start by making some pesto. Pesto is super-easy, but it really, really helps to have a foor processor. I've got one of those mini-ones that isn't good for much more than making pesto, but it's earned it's spot on the counter for that. Get one, and thank me later.
So here's what I do for pesto. If you don't grow your own basil, get a bunch from the store. If you do, and either way, you'll need about two cups of the stuff. Set that aside and start with the pine nuts (1/4 cup). Dump them in the food processor with a bit of olive oil and break them up. Add the basil and 4+ tbsp garlic in, along with about 1/2c of olive oil and run the processor until the leaves are chopped rather smooth. Then add 1/2 of fresh-grated Parmesan (it actually does make a difference) and blend to a roughly-smooth texture (i.e., it should be thick). Put the lot in a bowl and float some more olive oil on top, and let it rest for an hour or so.
Once that's all said and done, lay a good coat down on both sides of each chop, and cook them on the grill with an indirect heat – we don't want the flames charring this one. Something around 8 mins/side and BAM, done.
So the shopping list:
Besides the pork chops, you'll want stuff to make pesto:
- basil (at least two cups)
- pine nuts
- olive oil
- parmesan cheese