Yield: 4 servings
Approximate Nutrient Content per serving:
Food Exchange: 1/2 very lean meat, 4-3/4 lean meat, 4-1/2 fat
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
1. Combine the pork chops, garlic, oil, mustard and lemon zest in a bowl; toss well to coat. Refrigerate 1 hour. 2. Heat a grill pan over medium-high heat. Sprinkle pork chops with salt and pepper and place in pan. Cook, until well marked and cooked through, 6 to 7 minutes per side. Transfer to serving plates and keep warm.3. Meanwhile, combine the parsley, peanuts, basil, garlic and lemon juice in 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. 4. To serve, top each pork chop with 2 Tablespoons of the pesto.
Refrigerate remaining 1/2 cup pesto in the refrigerator for up to 1 week. Serve it as a spread on low-carb bruschetta or tossed with a bowl of low-carb pasta. Recipe and image used with permission and provided by the Peanut Advisory Board.
Please note that some ingredients and brands may not be available in every store.
Add a Comment Login
Site powered by Webstop
Bootstrap Responsive Breakpoint