Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
6 oz (170 g) eggless noodles
2 cups (500 mL) fresh basil leaves
3 garlic cloves, peeled
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
2 tbsp (30 mL) plain dry bread crumbs
2 tbsp (30 mL) extra virgin olive oil
4 centre-cut pork loin chops, 1/2 inch (2 cm) thick, about 4 oz (125 g) each
Prepare noodles according to package directions. Drain and keep hot. Mean-while, preheat broiler. Put basil, garlic, and a pinch each of salt and pepper in food processor. Pulse until roughly chopped. Add bread crumbs and process 30 seconds until incorporated. With motor running, slowly add oil through feed tube until puréed.
Set aside. Coat large heavy ovenproof skillet and broiler rack with nonstick cooking spray. Set skillet over high heat until very hot but not smoking. Sprinkle both sides of chops with remaining salt and pepper. Sauté chops until browned, about 1 minute on each side. Remove from heat. Spread chops on both sides with pesto and transfer to broiler pan. Broil chops until pesto is slightly darker and juices run clear, about 2 minutes on each side. Divide noodles evenly among four plates and top with a pork chop.
Cook’s Clue: How can you tell when a pork chop is done? Near the end of the suggested cooking time, make a slit with a small knife in the centre of the chop. It’s ready to eat when the juices run clear, the meat shows just a hint of pink (about 160°F or 70°C), and the chop is still juicy and tender. Thanks to new sanitary breeding methods, pork is perfectly safe to eat at this stage.
Secret to Success: Typically, pesto sauce is whirled up from basil, olive oil, pine nuts, and Parmesan cheese—which adds up to a high percentage of fat. To slash the fat but save the flavour, substitute bread crumbs for the nuts and cheese. Blend everything with just enough olive oil to hold it together.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1751