Recipes and Links

Loin Pork Chops with Scallions and Cilantro Pesto

Serves: 4


1 cup packed chopped fresh cilantro (leaves and tender stems), about 1 bunch

¼ cup Flying Olive mild-medium Single Varietal or Cilantro and Roasted Onion Extra Virgin Olive Oil

2 Tbsp capers, rinsed and drained

1 Tbsp caper brine

1 Tbsp water

2 bunches green onions or scallions, divided, root end removed, white and light green parts only

4 (4 oz each) boneless center-cut loin ork chops

3/8 tsp salt, divided

¼ tsp freshly ground black pepper

16 red and yellow (if available) cherry tomatoes, halved


Place the cilantro, 3 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice, capers, caper brine, and 1 Tbsp water in a food processor. Chop the white and light green parts of about 5-6 green onions (to make 3 Tbsp). Add the chopped onions to the cilantro mixture and process until smooth. Set aside.

Cut the remaining onions diagonally into 2 inch pieces. Cut 8 of the pieces lengthwise into slivers and set aside.

Heat remaining 1 Tbsp of Flying Olive EVOO of Choice in a large skillet over medium-high heat. Sprinkle the pork chops with ¼ tsp salt and pepper. When the oil begins to shimmer, add the pork and the 2 inch onion pieces to the pan. Cover, and cook about 4 minutes per side. Turn the pork over. Add the tomatoes and remaining 1/8 tsp of salt to the pan and cook an additional 2 minutes. Arrange the pork mixture on the platter and top with the cilantro pesto and reserved slivered onions.

Inspired by a recipe in Cooking Light Magazine, November, 2017.

Submitted by Barb L.