The Washington Post

Grilled Pork Cutlets With Cilantro Peanut Pesto

Grilled Pork Cutlets With Cilantro Peanut Pesto 6.000

Deb Lindsey for The Washington Post

Nourish Jul 20, 2017

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.

Make Ahead: The pesto can be refrigerated for up to 3 days.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 3/4 cup pesto

Ingredients
  • 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

Directions

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.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (7)

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Nutritional Facts

Calories per serving: 310


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 4g 20%

Cholesterol: 80mg 27%

Sodium: 290mg 12%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 32g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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