Chef notes
I love making pork chops on the grill. They only need a little seasoning and a flavorful sauce on the side to make them so satisfying and delicious.
Ingredients
- 2 jalapeños, stemmed
- 1 tablespoon canola oil
- kosher salt and freshly ground black pepper
- 2 cups fresh basil leaves
- 1 clove garlic
- 2 tablespoons pine nuts
- 3/4 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano
- 4 bone-in center-cut pork chops, 1-inch thick
- canola oil
- 2 tablespoons Spanish paprika (or sweet paprika)
- kosher salt and freshly ground black pepper
- 1 lime, cut in half
- olive oil, for drizzling
Preparation
For the Jalapeño Pesto:
1.Preheat the oven to 400 degrees.
2.In a small bowl, toss the jalapeños with the canola oil and season with salt and pepper. Transfer to a baking sheet and roast until blistered and soft, turning once, about 20 minutes. Transfer the jalapeños to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel and seed the jalapeños and transfer the flesh to a food processor; discard the skin and seeds.
3.Add the basil, garlic and pine nuts to the food processor and pulse to coarsely chop. With the motor running, add the olive oil through the feed tube and process until smooth. Add the Parmigiano-Reggiano, season with salt and pepper and pulse a few times to combine. Set aside.
For the pork chops:
1.Heat a grill to high or heat a cast-iron grill pan over high heat.
2.Brush the pork chops on both sides with canola oil and season with paprika, salt and pepper.
3.Grill on one side until golden-brown, about 4 minutes. Flip the pork chops and grill on the second side until golden brown, about 4 minutes. Cook until a crust forms on the pork and the meat is cooked through (it should register 145 degrees on an instant-read thermometer), 10-12 minutes total.
To serve:
Transfer the pork chops to a plate, top with some of the Jalapeño Pesto and a squeeze of lime juice. Drizzle with olive oil and serve immediately.
