Pan Roasted Pork Chops With Pea Shoot Pesto

By Melissa Clark

Updated April 16, 2017

  • Andrew Scrivani for The New York Times
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Total Time
1 hour
Rating
5(216)
Comments
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A pesto built on pea shoots, pine nuts and cilantro brightens this pork chop recipe. The chops are seared, then roasted in an oven for 15 minutes, putting dinner on the table in less than an hour. To serve, pair it with a light salad coated with lemon and olive oil, salt and pepper. Try it tonight.

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Ingredients

Yield:4 servings

FOR THE PEA SHOOT PESTO

  • ¾ cup pine nuts

  • 3 cups pea shoots

  • ½ cup fresh cilantro leaves

  • ¼ cup grated Parmesan

  • 2 cloves garlic, chopped

  • ¾ teaspoon kosher salt

  • ⅓ cup extra virgin olive oil

FOR THE PORK CHOPS

  • 4 1 ¼-inch-thick) bone-in pork chops (about ¾ pound each)

  • 1 clove garlic, halved

  • 1 ½ teaspoons kosher salt

  • Freshly ground black pepper

  • 3 tablespoons extra virgin olive oil

FOR THE PEA SHOOT AND ARUGULA SALAD

  • 2 cups pea shoots

  • 1 small bunch arugula, cleaned

  • 3 tablespoons fresh cilantro leaves

  • 1 small shallot, thinly sliced

  • Extra virgin olive oil, for drizzling

  • Lemon juice, for drizzling

  • Coarse sea salt, such as fleur de sel, to taste

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 241 milligrams cholesterol; 1135 calories; 43 grams monosaturated fat; 17 grams polyunsaturated fat; 18 grams saturated fat; 86 grams fat; 4 grams fiber; 1262 milligrams sodium; 80 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE PEA SHOOT PESTO

    1. Step 1

      In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.

    2. Step 2

      To prepare pesto, in a food processor or blender combine pea shoots, ½ cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.

    3. Step 3

      Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.

    4. Step 4

      In a very large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.

    5. Step 5

      Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining ¼ cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.

    6. Step 6

      Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.

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Ratings

5 out of 5
216 user ratings
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Comments

Jim In Philadelphia

This recipe sounds great. However, I have never seen pea shoots for sale, even at my local produce market. Does anyone have any suggestions for a pea shoot substitute?

Just me

I get pea shoots from my CSA each year and they have great flavor but are very stringy. Grinding them into pesto was genius. I made the recipe exactly as directed and found it to be a delicious springtime dish.

Jim in New York

I think spinach cream might work because it looks like the pea shoot pesto. (I'm just a lurker so I have no experience in cooking; I just wanted to help out a fellow Jim)

Cindpen

Way too much salt and I am a salt lover.

Paul A.

Basil pesto works well in this dish if you’re pressed for time or ingredients.

So yummy, pea shoots or no.

Didn’t have pea shoots but used 1 cup kale microgreens, 1 cup arugula microgreens, and 1 cup arugula. So yummy. I’d make this pesto again with chicken or fish or even veggies with crusty bread. And the simple salad was also delish. Served with baby potatoes roasted with rosemary. Loved every bite!

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