While thumbing through a cookbook the other night I stumbled across a recipe that included pesto and I instantly knew I wanted SOMETHING with pesto for dinner. Long story short, the grocery store didn’t have any basil (!) and paying six bucks for the pre-made stuff was out of the question. What else is green and delicious? Broccoli of course! This pesto definitely doesn’t have the creaminess of a basil pesto but it tasted good with the pork chop and that’s all that really matters. Right? Served with some lemony green beans, this meal is definitely on the healthier side.
Pork chops (bone in..1 per person)
1 small head broccoli
Couple teaspoons parmsean cheese
Spicy brown mustard (optional but encouraged)
Green beans (probably about 10 beans per person)
1 tablespoon butter
1 teaspoon lemon zest
Salt, pepper, garlic powder
Fill a small pot with approximately 1/4 cup water and put in head of broccoli. Steam over medium heat with the lid on. After about 6 minutes (or when broccoli is relatively soft), remove from heat and drain water. Cut off large part of stem but leave on for little florets.
Put broccoli in a food processor and process until tiny. Add in olive oil a tablespoon at a time and process until the mixture is like a paste. Add cheese, a sprinkle of salt, pepper and garlic powder and process again. Squeeze in a little mustard and process until the pesto becomes a little creamer.
Season pork chops by rubbing with olive oil and a little pepper on each side. Cook in a skillet over medium-high heat for approximately 4 minutes on each side. A pork chop is done cooking when there is NO pink inside.
While the pork chops cook, grab your broccoli pot and fill with 1/4 cup of water per green bean serving. Steam over medium heat with the lid on for about 5 minutes.
When everything is done cooking, drain beans and top with a small pat of butter then sprinkle with lemon zest. Plate up pork chop and top with a generous amount of pesto.