Grilled Pork Cutlets With Cilantro Peanut Pesto
This herb sauce has a bold-flavored Asian flair, seasoned with tangy lime, ginger, garlic and toasted sesame oil. Here, it is paired with grilled lean pork cutlets, but it is delicious drizzled on simply grilled fish, chicken and vegetables, eggs, potatoes or ripe summer tomatoes.The chops can be cooked on an outdoor grill as well.
MAKES: 6 Servings
PREP/COOK TIME: 30 minutes
FOR THE PESTO
- 1 1/2 cups cup packed fresh cilantro, leaves and tender stems
- 1/3 cup unsalted, roasted peanuts
- 2 tablespoons fresh lime juice
- 1 teaspoon minced garlic
- 1 teaspoon minced peeled fresh ginger root
- 1/4 teaspoon salt
- Pinch crushed red pepper flakes
- 3 tablespoons water
- 3 tablespoons peanut oil
- 2 teaspoons toasted sesame oil
FOR THE PORK
- Six 3/4-inch-thick boneless loin pork chops
- 1/2 tablespoon peanut oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted, roasted peanuts, coarsely chopped, for garnish
- Cilantro leaves, for garnish
For the pesto: Combine the cilantro, peanuts, lime juice, garlic, ginger, salt, crushed red pepper flakes and the 3 tablespoons of water in a mini food processor; pulse until finely chopped. With the motor running, drizzle in the peanut oil and toasted sesame oil to form a blended pesto. The yield is about 3/4 cup.
For the pork: Place the pork chops on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound them to a thickness of about 1/4-inch.
Preheat a grill pan over medium-high heat. Brush both sides of the pork with oil and season with the salt and pepper, then grill until just slightly blush in the center and grill marks have formed, 2 minutes per side.
Serve the pork with about 1 1/2 tablespoons pesto drizzled over each piece. Garnish with peanuts and cilantro leaves.
Storage The pesto can be refrigerated for up to 3 days.
Adapted from one of Ellie Krieger's amazing recipes