Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
Jump to recipeIf you're a pesto nut, this arugula version adds a spicy kick you'll love.
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Ingredients
- 2 cups baby arugula
- 1 cup chopped basil
- 2 cloves garlic, chopped
- 1/4 cup chopped walnuts
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- extra-virgin olive oil
- kosher salt
- Black pepper
- 1 head cauliflower, cut into florets
- 4 1" thick, bone-in pork chops
Directions
- Step 1Preheat oven to 425 degrees F. In the bowl of a food processor, add arugula, basil, garlic, walnuts, lemon zest, lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until finely chopped.
- Step 2Line a sheet pan with parchment paper. Toss cauliflower florets with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 minutes until golden brown and tender.
- Step 3Meanwhile, preheat a large cast-iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add 1 teaspoon olive oil to the pan and sear 2 pork chops on high 5 minutes per side. Remove pork chops and let rest while you cook remaining pork chops. Serve with a drizzle of arugula pesto and roasted cauliflower.
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