A take on
traditional pesto, the filling for these pork chops is amped up with sweet
raisins and fresh herbs for a sweet-and-savory Mediterranean flavor. Serves
center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)
1/2 cup fresh mint
1/2 cup fresh parsley
1/3 cup fresh tarragon
1/3 cup finely grated Pecorino Romano (1/4 oz.)
5 Tbs. extra-virgin olive oil
3 medium cloves garlic, peeled
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
pine nuts, toasted
1 Tbs. unsalted butter, cut into 6 pieces
rack in the center of the oven and heat the oven to 400°F.
With a sharp knife, make a horizontal slit in each pork chop to create a
In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of
the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
Pulse until finely chopped. Add 1/2 cup of the pine nuts and
pulse until the nuts are roughly chopped.
Stir in the
remaining 1/4 cup pine nuts and the raisins.
insides of the pockets with salt and pepper and stuff with the filling.
pockets with toothpicks.
outside of the meat generously with salt and pepper.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until
Sear 3 of
the pork chops on both sides until well browned, about 6 minutes total;
transfer to a large rimmed baking sheet.
the remaining 1 Tbs. oil and the remaining pork chops.
chop with a piece of butter and roast in the oven until an instant-read
thermometer inserted into the thickest part of the pork chops registers 145°F,
10 to 12 minutes.
toothpicks and serve drizzled with the pan juice.
fresh salad and Classic Roasted Potatoes to serve with the chops.
information (per serving): Calories (kcal): 440, Fat (kcal): 33, Fat Calories
(g): 300, Saturated Fat (g): 7, Protein (g): 25, Monounsaturated Fat (g): 15,
Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 8, Sodium (g): 230,
Cholesterol (g): 65, Fiber (g): 1.