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Pork Chops with Sage-Almond Pesto

You can make pesto with just about any herb or green, nuts, garlic, cheese, and Flying Olive Extra Virgin Olive Oil.  In Italian, this recipe is called Bistecchina di Maiale Con Pesto di Salvia-sounds impressive, doesn’t it? But the taste of this combination is even more extraordinary. Try this pesto on Chicken as well—Barb L.

Serves: 4

Ingredients:

For the Pesto:

1 clove garlic, crushed

1 cup loosely packed fresh Italian parsley leaves

1/3 cup raw sliced almonds, toasted

½ cup freshly grated Parmigiano-Reggiano cheese, omit, if desired

¼ cup loosely packed fresh sage leaves

Finely grated lemon zest of ½ lemon, about 1 tsp

pinch of hot red pepper flakes

½ cup Flying Olive Lemon, Garlic, a mild-medium Single Varietal, Gremolata, or a Combination of Extra Virgin Olive Oil ( We like 1/2 Lemon and 1/2 Garlic EVOO)

1 Tbsp fresh lemon juice

Sea salt and freshly ground black pepper

For the Pork Chops:

1 Tbsp Flying Olive Lemon, Garlic, a mild-medium Single Varietal Gremolata, or a Combination of Extra Virgin Olive Oil

4 center-cut bone-in pork chops, about 8 ounces each

Salt and pepper

Directions:

With the food processor running, drop the garlic through the machine’s opening. Add the parsley, almonds, Parmigiano, sage leaves, lemon zest, and red pepper flakes. Process until very finely chopped, scraping down sides as needed. With the machine running, gradually pour in the oil, followed by the lemon juice. Season to taste with salt and pepper. Transfer to a small bowl.

Pat the pork chops as dry as possible with paper towels. Sprinkle with salt and pepper. Heat the Flying Olive EVOO of Choice in a large skillet over medium-high heat. When the oil begins to shimmer, add the pork chops and cook until the underside is browned, about 3-4 minutes. Flip the chops and brown the other side. Cover and reduce the heat to medium. Cook, covered until the pork shows no sign of pink when pierced (instant read thermometer should read 160-165 degrees F). Transfer the chops to plates and top each with a dollop of pesto. If any pesto remains, you can cover it and refrigerate for up to 5 days. Serve at room temperature.

Inspired by a recipe in the beautiful cookbook by Gabriele Corcos and Debi Mazar, Super Tuscan: Heritage Recipes and Simple Pleasures from our Kitchen to your Table. Touchstone, New York, 2017

Submitted by Barb L.