Adapted from: NYT Cooking

Image credit: NYT Cooking



1⁄2 cup pine nuts

3 cups pea shoots

1⁄2 cup fresh cilantro leaves

1⁄4 cup grated Parmesan

2 cloves garlic, chopped

3⁄4 teaspoon kosher salt

1⁄2 cup olive oil

Pork Chops

4 thick pork chops

1 clove garlic, halved

1 1⁄2 teaspoons kosher salt

Ground black pepper

3 tablespoons olive oil



In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes. In a blender combine pea shoots, pine nuts, cilantro, Parmesan, garlic, and salt. Pulse until roughly chopped. While running, drizzle in olive oil; blend until well mixed. Transfer pesto to a bowl.

Pork Chops

Heat oven to 350°F. Cut pork chops horizontally, making a pocket for stuffing. Rub chops with the cut side of garlic, sinking juices into the meat. Season with salt and pepper, fill each pocket with 1 tablespoon pesto.

In a large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140°F on a thermometer, 10 to 12 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.