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Marinated Pork Chops with Peanut Parsley Pesto

Russ Myers


This delicious recipe is designed for the peanut lovers


★★★★★ 1 vote

4 Servings
10 Min
15 Min


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(6 ounce) boneless, center cut pork chops, about 3/4-inch thick
1 clove
garlic, minced
1 Tbsp
extra virgin olive oil
2 tsp
dijon mustard
1 tsp
grated lemon zest
1/2 tsp
1/4 tsp
freshly ground black pepper


2/3 c
tightly packed fresh parsley
1/2 c
lightly salted peanuts
1/3 c
loosely packed fresh basil
1 clove
garlic, peeled
1 Tbsp
fresh lemon juice
1/2 c
extra virgin olive oil
1/3 c
grated romano cheese

How to Make Marinated Pork Chops with Peanut Parsley Pesto


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

    Refrigerate 1 hour.
  • 2Heat 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.
  • 3Meanwhile, 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.
  • 4To serve, top each pork chop with 2 Tablespoons of the pesto.
  • 5Refrigerate 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.

Printable Recipe Card

About Marinated Pork Chops with Peanut Parsley Pesto

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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