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Prep time
2 hours 15 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
A warm weather staple for my family, this is really more a technique than a recipe: Douse grillable protein (pork chops, chicken thighs, fish filets, etc.) in pesto; let it chill out in the fridge for several hours; grill and enjoy! —Merrill Stubbs
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Ingredients
- For the pesto
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4 cups
loosely packed baby arugula
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2 cups
loosely packed basil leaves
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7
medium garlic scapes
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1
fat clove garlic
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1/3 cup
grated parmesan cheese
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1
lemon
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1 teaspoon
fine sea salt
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Freshly ground black pepper to taste
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1/2 cup
extra virgin olive oil
- For the pork
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3 pounds
bone-in pork chops, about 1 1/2 inches thick
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1/2 cup
pesto (see above)
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1
lemon (optional)
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extra virgin olive oil (optional)
Directions
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Combine the arugula, basil, garlic scapes, garlic, and parmesan in the bowl of a food processor. Zest and juice the lemon and add both, along with the salt and pepper.
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Pulse the mixture several times, scraping down the sides of the bowl of the food processor once or twice in between pulses, until it's finely chopped.
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With the food processor running, slowly drizzle in the olive oil. Once the oil is added, continue processing until you have a smooth mixture, scraping down the bowl as necessary. Taste, adjust the seasoning if necessary and set aside (if saving for later, transfer to an airtight container and refrigerate; the pesto will keep for up to a week).
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Put the pork chops in a bowl or shallow container and add 1/2 cup of pesto. Use your hands to thoroughly coat all sides of the pork with pesto. Cover and refrigerate for at least 2 hours, and up to 8.
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About 30 minutes before you're ready to cook the pork chops, remove the container from the refrigerator. Heat your grill to medium-high.
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Season both sides of the pork chops with a bit more salt (to taste) and grill for 3 to 4 minutes per side, covering the grill to retain the heat. You're looking for pork chops that are cooked through but still a bit pink in the center. Don't be afraid to test one of the chops by cutting into the center with a sharp knife -- better for them to be perfectly cooked than perfect looking! Let the pork chops rest for 5 to 10 minutes before serving. I like to cut the pork into 1/2-inch thick slices and arrange them on a serving dish, then squeeze some lemon juice and drizzle a bit more olive oil over the top.
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