Roasted Pork Chops with Pistachio-Parsley Pesto Zucchini Pasta

gluten freemeat & poultry

Pistachio-Parsley Pesto Zucchini Pasta with Roasted Pork Chops

I’ve been waiting months to try this recipe, but haven’t. Why? I was waiting until Lu was working from home one day so that I could have him taste test it with his manly tastebuds.

Why do I care if this recipe is “man enough” or not? Today it’s all about the men in our lives and more specifically, the anti-vegetable man.

Pistachio-Parsley Pesto Zucchini Pasta with Roasted Pork Chops

Originally, I was going to post this up as a Valentine’s Day recipe, but I went with my Cacio e Pepe, because it’s quicker to make and therefore, more time for snuggling and holding hands, less time in the kitchen.

Oh, you didn’t know? I’m a big snuggler!

Speaking of Valentine’s Day, I never wished you a happy one! Lu and I went out for dinner at the bar/restaurant that we went to on our first date, back on April 6, 2012. It’s always nice to go on dates together where you get a bit dressed up and feel special.

I wore red pants, in honor of Valentine’s Day. If you follow me on Instagram, you’ve already seen that picture. The bathroom at that restaurant (Teak) is incredible!

Pistachio-Parsley Pesto Zucchini Pasta with Roasted Pork Chops

But back to this recipe for today. I’ve gotten several e-mails and comments that say, “My [insert husband/boyfriend/male friend here] doesn’t like zucchini or eating green vegetables, how can I get him to eat them with me?”

If I had a long wooden ruler, I’d slap him on the wrist for you.

Pistachio-Parsley Pesto Zucchini Pasta with Roasted Pork Chops

These noodles may be green, but they are absolutely scrumptious: they’re slathered in a pistachio-parsley pesto! That’s right, manly pistachios.

Not only are those noodles coated in a salty pesto, they’re topped with a boneless, juicy pork chop pan-seared briefly and then roasted in its juices.

Pistachio-Parsley Pesto Zucchini Pasta with Roasted Pork Chops

Now, if your man can’t get through this dish, he may be allergic to vegetables or perhaps hypnosis is your next best option?

Today’s recipe has been 100% approved by Lu, the main man in my life. Hopefully it works on yours!

Pistachio-Parsley Pesto Zucchini Pasta with Roasted Pork Chops

Do you have a hard time getting your friends to eat spiralized veggies? What dishes are your favorite to serve up to those nay-sayers?

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Roasted Pork Chops with Pistachio-Parsley Pesto Zucchini Pasta

Ingredients

  • For the pesto:
  • 1/4 cup + 2 tbsp olive oil
  • 1/2 cup roasted and salted pistachios deshelled
  • 1 cup packed fresh parsley leaves
  • 1/4 cup grated pecorino romano
  • 1 garlic clove minced
  • pepper to taste
  • For the rest:
  • 2 tbsp olive oil
  • 3 boneless pork chops
  • salt and pepper to season
  • garlic powder to taste
  • 3 medium zucchinis Blade A

Instructions

  • Preheat the oven to 400 degrees.
  • Season both sides of the pork chops with salt and pepper and a pinch of garlic powder. In batches or using two skillets, sear the pork chops. To do so, place about 1/2 tbsp in the skillet per pork chop and let cook, without moving, for 3 minutes and then flip over and let cook another 3 minutes.
  • Once the pork chops are done searing, place them directly into the oven (still in the skillet). Cook for about 8 minutes or until pork chops register at 140/145 degrees (using a thermometer).
  • While the pork chops are cooking, prepare your pesto. First, place your pistachios into a food processor and pulse until finely ground. Then, add in the rest of the ingredients and pulse until creamy.
  • In a bowl, place in your zucchini noodles and top with your pesto. Toss to combine. Once noodles are coated with pesto, divide them into three plates and top each with a finished pork chop. Enjoy!

Instructions with Pictures

Preheat the oven to 400 degrees.

Season both sides of the pork chops with salt and pepper and a pinch of garlic powder. In batches or using two skillets, sear the pork chops.

Inspiralized Pork Chop

To do so, place about 1/2 tbsp in the skillet per pork chop and let cook, without moving, for 3 minutes and then flip over and let cook another 3 minutes.

Inspiralized Pork Chop

Follow the rest of the recipe!

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33 comments

Mmmm this looks absolutely delicious, I can't wait to try it!
Thanks for the kind comment!
I am new at this - do you cook the zucchini?
With this recipe, you don't - but in all of my recipes, I say whether or not the noodles should be cook! Hope that helps.
aleesha says:
Looks beautiful. I will be making for sure. Thanks for reminding me about pork....I always forget about that protein....(the other white meat) hahahaha. I recently made Cacio e Pepe for my mom, she loved it. We added tomato, and some avocado to it.
I'm so glad you tried my cacio e pepe and glad to hear it was a hit! Thanks for the comment :)
I love how creative you are with zucchini pasta! I make it every so often, but never like this! This is gorgeous...and I LOVE pork with pistachios and pesto. You nailed it!
Thank you, Taylor - so sweet!
Rej says:
Done this but I used shrimp instead of porkchop, and spiralized butternut squash. Wifey said its delicious.. :)
That sounds delicious! Glad you like the recipe.
Becca says:
If we are not dairy friendly, is there a sub for the cheese in the pesto?
You can leave it out!
Anonymous says:
Its really good, I added some lemon juice and pepper to the sauce
Kate says:
Wow just had this it is amazing, thank you sooo much xx
I'm so glad you liked it, Kate!
Marilyn says:
O..M..G..so delicious! Added another garlic because we're garlic lovers. Rooted around in the freezer and used a half pork tenderloin - but otherwise, was faithful to your recipe. My husband - Mr. Carb loved it! Shelling the pistachios was the only annoying thing. I did see shelled raw pistachios in Shop Rite (yes, I'm a Jersey girl like you) - do you think they would work? Was afraid the taste would be "off" since I'm not sure they're roasted. What do you think?
You can definitely use unsalted pistachios, but the flavor wouldn't be as robust. To rectify that, roast them yourself! Put them in the oven with some olive oil and salt!
Becky says:
I will be trying this soon.... BUT.... I have a suggestion for your recipes: It would help me if the recipe suggested how many it is intended to served.
They do! It says how many servings in the recipe!
Melissa M. says:
What am I doing to make my noodles keep breaking? Basically, about half the time I don't get strings of noodles but instead they break off into little pieces, like the little half moon pieces I remember you referencing in a post. Thanks!
laurie says:
The zucchini needs to be mounted in the spiralizer absolutely straight. Cut the ends off straight. Make sure the zuke is centered. Reposition the end toward the handle, if it's not right.
emily says:
Looks delicious! Is that skillet oven safe?
Bob says:
How about a calorie breakdown for those interested?
Rob, you can pop in the ingredients into a calorie tracker! I have recently been posting nutritional information on all my recipes and hope to do some retroactively!
Bob says:
Thank you!
Chrissy says:
How do you get the zucchini to spiral? Also, do you think this would go well with steak as well?
Bob says:
Buy a Spiralizer , it difficult to do without one.
Bob says:
By the way we had it a few nights ago and it was delicious.

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