Roasted Pork Chops with Pistachio-Parsley Pesto Zucchini Pasta

Feb 20, 2014 in gluten free, meat & poultry, pasta, recipe by vegetables, zucchini. Read the original on: Inspiralized

Iâ€™ve been waiting months to try this recipe, but havenâ€™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 â€œman enoughâ€ or not? Today itâ€™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 Valentineâ€™s Day recipe, but I went with my Cacio e Pepe, because itâ€™s quicker to make and therefore, more time for snuggling and holding hands, less time in the kitchen.

Oh, you didnâ€™t know? Iâ€™m a big snuggler!Â

Speaking of Valentineâ€™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. Itâ€™s always nice to go on dates together where you get a bit dressed up and feel special.Â

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

But back to this recipe for today. Iâ€™ve gotten several e-mails and comments that say, â€œMy [insert husband/boyfriend/male friend here] doesnâ€™t like zucchini or eating green vegetables, how can I get him to eat them with me?â€

If I had a long wooden ruler, Iâ€™d slap him on the wrist for you.Â

These noodles may be green, but they are absolutely scrumptious: theyâ€™re slathered in a pistachio-parsley pesto! Thatâ€™s right, manly pistachios.Â

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

Now, if your man canâ€™t get through this dish, he may be allergic to vegetables or perhaps hypnosis is your next best option?

Todayâ€™s recipe has been 100% approved by Lu, the main man in my life. Hopefully it works on yours!Â

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

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!

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http://www.inspiralized.com/2014/02/20/roasted-pork-chops-with-pistachio-parsley-pesto-zucchini-pasta/

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.