Roasted Grape & Walnut Pesto Pork Chop

Seared Pork Chop with Roasted Grapes, Baked Japanese Sweet Potatoes and Walnut Pesto combines an unexpected but exciting mix of flavors!

Roasted Grape & Walnut Pesto Pork Chop

Yields 2 - 4 Servings

Ingredients

Pork

  • 2 - 4 thick-cut, bone-in pork chops

  • 1 tablespoon vegetable oil

  • 1 tablespoon butter

  • 2 garlic cloves

  • 2 spring fresh rosemary

  • Salt and freshly ground black pepper, to taste

Grapes

  • 1 1/2 cups red grapes

  • 3 springs fresh rosemary

  • 1 teaspoon olive oil

  • Salt and freshly ground black pepper, to taste

Potatoes

  • 2 - 4 Japanese sweet potatoes, peeled and cut into symmetric cubes

  • Salt and freshly ground black pepper, to taste

Walnut Pesto

  • 1 cup raw walnuts

  • 1 cup olive oil

  • 2 cups fresh arugula

  • Juice and zest of 1 lemon, peeled and roughly cropped or grated 

  • 5 cloves garlic 

  • 4 - 5 tablespoons fresh rosemary, diced

  • 1/3 – 1/2 cup parmesan

  • 4 – 5 tablespoons fresh parsley

  • Salt and freshly ground black pepper, to taste

Method

Preheat oven to 375 degrees F and bring the pork chops to room temperature.

Add lemon juice, rosemary and garlic to food processor. Pulse to process. Add half of the arugula, walnuts and Parmesan cheese. Pulse to process. Add 1/2 cup olive oil. Pulse to combine. Add remaining arugula, walnuts and cheese. Pulse to process. Pesto should have a creamy texture. If pesto is too thick, add additional olive oil and pulse to process. When desired consistency is reached, set aside.

Toss potatoes in olive oil and season with salt and pepper. Arrange in a single layer on a cookie sheet. Bake until tender and browned, approximately 15 - 20 minutes.

Meanwhile, toss grapes in olive oil and season with salt and pepper. Arrange in a single layer on a cookie sheet with three sprigs of fresh rosemary. Bake until tender, up to 10 - 15 minutes.

Heat a cast iron or heavy bottom pan over high heat. Season pork chops with salt and pepper. Add vegetable oil and transfer pork chops to the pan. Sear undisturbed until golden brown, approximately 3 minutes. Flip pork chops and transfer the pan to the oven. Bake uncovered for 6 - 7 minutes. Remove from oven and return to stovetop. Over medium-high heat, add butter, rosemary and garlic to pan. Base pork chops for 30 seconds - 1 minute per side. Transfer pork chops to a plate, over with foil and let rest for 3 minutes.

Plate entrée and enjoy!

MenusJaclyn Selbyentree, nut-free, dairy-freeComment