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!