Marinated Pork Chops with Peanut Parsley Pesto

by Amy Wood

Marinated Pork Chops with Peanut Parsley Pesto

Perfect this peanut parley pesto and you'll be putting it everywhere! All Recipes Marinated Pork Chops with Peanut Parsley Pesto European Print Recipe
Yields: 4 Servings
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Pork Chops:
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

Peanut Pesto:
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


  1. 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.
  2. 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.
  3. 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




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