Mint Pesto Pork Chops over Mediterranean Pasta

I found a great garden center this week (Steve thinks "uh oh") and they had some beautiful basil plants. And, at only $10 EC a piece, it's cheaper to buy the plants than to buy the little fresh herb packages at the store.  So I bought 6 plants and with that much fresh basil, pesto had to be on the menu.  The addition of mint to the recipe adds an amazing aromatic component and also makes it very refreshing during the hot days of summer.


Pork:
Mint Basil Pesto Pasta
  • 4 to 6 pork chops, 3/4 inch thick
  • Salt and freshly ground black pepper
  • 1 cup fresh basil leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1 tablespoon garlic, minced 
  • 3 tablespoons olive oil 
  • 1 tablespoon balsamic vinegar
Pesto:
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 1 teaspoon salt
  • 1 tablespoon minced garlic
  • 1/4 cup olive oil
Pasta:
  • 1 lb dry pasta (I used rotini)
  • 2 peppers, chopped
  • 4 garlic cloves, minced
  • 4 roma tomatoes, diced
  • 2 cups fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozza cheese
Directions
For the pork: Season the pork chops with salt and pepper, then place in a resealable plastic bag with remaining ingredients, reserving 1 tablespoon of oil for searing.  Marinate for at least 4 hours.
Preheat the oven to 350 degrees F.
Heat the reserved oil in a heavy bottomed saute pan over high heat, remove the chops from the marinade, and sear on both sides, 2 to 3 minutes per side. Remove from the pan (reserving pan and oil for the pasta veggies) and place the chops on a rack within a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the salt and pulse an additional 2 to 3 times. Add the garlic, pulse 2 times. With the food-processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
For the pasta: Bring a large pot of salted water to a boil and add pasta.  While pasta is cooking, reheat oil from pork chops over medium high heat and sauté peppers and garlic for 5 minutes, add tomatoes and spinach and cook for 2 more minutes, add in pesto and mix to combine flavors.  Turn off heat.  When pasta is done, drain and add to veggie/pesto mix, add cheeses and stir.
To serve: Place the pasta in a large low sided serving dish and place sliced pork on top.  Garnish with fresh basil and mint pieces.

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