4 (6-ounce) boneless, center cut pork
chops, about 3/4-inch thick
1 garlic clove, minced
1 tablespoon extra virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black
pepper
2/3 cup tightly packed fresh parsley
1/2 cup lightly salted peanuts
1/3 cup loosely packed fresh basil
1 garlic clove, peeled
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1/3 cup grated Romano cheese

To make the pork chops: combine
the pork chops, garlic, oil,
mustard and lemon zest in a bowl;
toss well to coat. Refrigerate 1
hour. Heat a grill pan over mediumhigh
heat. Sprinkle pork chops
with salt and pepper and place on
pan. Cook, until well marked and
cooked through, 6-7 minutes per
side. Transfer to serving plates and
keep warm.
Meanwhile, combine the parsley,
peanuts, basil, garlic and lemon juice
in the bowl of a food processor. Process
until chopped, about 1 minute.
With the machine running, slowly
drizzle in the oil until combined. Add
the cheese and pulse to combine.
To serve, top each pork chop
with 2 tablespoons of the pesto.
Refrigerate remaining 1/2 cup pesto
in the refrigerator for up to 1 week.
Serve it as a spread on low-carb
bruschetta or on a bowl of low-carb
pasta. City
2010 National Peanut Festival
Grand Prize — Adult Division