Brined Pork Chops With Sage Almond Pesto
October 05, 2016
"Here homey pork chops are transformed into juicy chops with an interesting delicious pesto."
- FOR BRINED PORK CHOPS
- FOR SAGE-ALMOND PESTO
- Serving Size: 1 (1948.6 g)
- Calories 3487.4
- Total Fat - 224.9 g
- Saturated Fat - 52.7 g
- Cholesterol - 688.1 mg
- Sodium - 38952.1 mg
- Total Carbohydrate - 128.7 g
- Dietary Fiber - 9.1 g
- Sugars - 101.2 g
- Protein - 218.3 g
- Calcium - 997.3 mg
- Iron - 17.3 mg
- Vitamin C - 147.6 mg
- Thiamin - 4.7 mg
TO MAKE THE BRINED PORK CHOPS
Bring 1 quart water and the salt, sugar, sage stems, and peppercorns to a boil in a medium saucepan over high heat, stirring to dissolve the salt and sugar.
Pour the mixture into a large bowl. Add the wine and 2 cups ice water and stir until ice is melted.
Add the pork chops and cover. Refrigerate for 2 - 3 hours (not longer).
TO MAKE THE PESTO
With food processor running, drop the garlic through the machine's tube.
Add the parsley, almonds, cheese, sage leaves, lemon zest, and red pepper flakes and process until very finely chopped.
With the machine running, gradually pour in the oil, followed by the lemon juice. Season with salt and pepper.
Drain the pork chops and pat them dry with paper towels.
Heat the 1/2 cup of oil in a very large skillet over medium-high heat.
Add the pork chops and cook until the underside is browned, about 3 minutes.
Flip the chops and cover the skillet. Reduce the heat to medium.
Cook, covered, until the pork whos no sign of pink when pierced at the bone, about 10 minutes mores.
Transfer the chops to dinner plates, top each with a dollop of pesto, and serve.
NOTE: The remaining pesto can be covered with the remaining tablespoon of olive oil, covered, and refrigerated for up to 5 days.
Tips & Variations
No special items needed.