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.

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
Read more