This picture doesn't accurately show the creamy, wonderfulness of the pesto very well (most of it is hiding underneath). But it really was delicious and a bit more mild than most pesto.
I don't know why we decided to turn the stove on when it's so hot out, but this recipe only took about 20 minutes to prepare. Part of my motivation was using the ingredients we had around the house: pork, peas, walnuts, Parmesan, and fresh basil from my plant that is slowly overtaking the kitchen.
I used this recipe from Smitten Kitchen, but I replaced the pine nuts with walnuts and threw in a handful of fresh basil.
As for the pork; Joe cooked it. It looks pretty simple though:
Boneless Pork Chops
- Heat your pan to medium.
- Sprinkle flour to coat both sides of your boneless pork chops and season with salt, pepper, and Italian seasoning.
- Drizzle extra virgin olive oil in your pan and add your pork.
- Cook for 3 1/2 minutes on each side or until the center is no longer pink.
You know what's also good? Putting the same pork chop on a sandwich with Alfredo sauce.
You know what else is good? Making sure you turn on the right burner.