4 (6-ounce) boneless, center cut pork chops, about 3/4-inch thick
1 garlic clove, minced
1 tablespoon extra virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup tightly packed fresh parsley
1/2 cup lightly salted peanuts
1/3 cup loosely packed fresh basil
1 garlic clove, peeled
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1/3 cup grated Romano cheese
- To make the pork chops: combine the pork chops, garlic, oil, mustard and lemon zest in a bowl; toss well to coat. Refrigerate 1 hour. Heat a grill pan over medium-high heat. Sprinkle pork chops with salt and pepper and place on pan. Cook, until well marked and cooked through, 6-7 minutes per side. Transfer to serving plates and keep warm.
- Meanwhile, combine the parsley, peanuts, basil, garlic and lemon juice in the bowl of 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.
- To serve, top each pork chop with 2 tablespoons of the pesto. Refrigerate remaining 1/2 cup pesto for up to 1 week. Serve it as a spread on low-carb bruschetta or on a bowl of low-carb pasta.
Nutrition per Serving:
Net Carbs: 2
Calories: 486; Total Carbs: 3 grams; Fiber: 1 grams; Protein: 37 grams; Fat: 35 grams; Sat Fat 8 grams; Cholesterol: 102 mg; Sodium: 541 mg; Folacin: 5%; Vitamin A; 10%; Calcium: 10%; Vitamin C: 15%; Iron: 10%
Food Exchange: 1/2 Very Lean Meat, 4 3/4 Lean Meat, 4 1/2 Fat