PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO image

Categories Dinner

Yield 4 servings

Number Of Ingredients 23

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FOR THE PEA SHOOT PESTO:
3/4 cup pine nuts
3 cups pea shoots
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 cloves garlic, chopped
3/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
For the pork chops:
4 1 1/4-inch-thick) bone-in pork chops (about 3/4 pound each)
1 clove garlic, halved
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
For the pea shoot and arugula salad:
2 cups pea shoots
1 small bunch arugula, cleaned
3 tablespoons fresh cilantro leaves
1 small 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.

Steps:

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.