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.
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!
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.
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.
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!
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?
Roasted Pork Chops with Pistachio-Parsley Pesto Zucchini Pasta
- 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
- 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.
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.
Follow the rest of the recipe!