Whoa, hold your horses, everyone! This one was pretty tasty, if I must say so myself!
My husband came up with the idea of stuffing a pork chop, (or was it stuffing AND pork chops? Sometimes, I don't listen very well...!), and since we all must have something green on our plates, I decided on a pesto. Spinach and Pecans, along with garlic and olive oil, so it's a dairy-free version for those of you are concerned...
Then, I figured that it looked kind of boring... that poor lonely pork chop filled with pesto... So to make it truly a PECAN WEEK dish, I thought of a Balsamic Vinegar and Pecan Reduction to drizzle on top. And you can't do THAT without yummy goat cheese!
Turned out really nice, alongside some wild rice with sauteed leeks. This was a super easy meal, so even though it might look like a lot, it's NOT! It took me about 30 minutes! Make it for dinner!
PESTO-STUFFED PORK CHOPS WITH BALSAMIC PECAN REDUCTION
2 thick-cut pork chops
4 tbsp pesto (recipe follows)
1-2 oz goat cheese
Balsamic Pecan Reduction (recipe follows)
Slice into pork chop with a meat-cutting knife to make as large a pocket as you can without completely cutting though the pork chop. Stuff with pesto. Over medium heat, pan-sear pork chops in a little olive oil about 8-10 minutes on each side. Top with cheese and reduction.
Spinach and Pecan Pesto
1/4 cup pecans
2-3 cups spinach
1 large clove garlic
3-4 tbsp olive oil
Blend pecans in a food processor until crumby. Add spinach and process again. Add garlic, and, while processing, stream in the olive oil until desired consistency. (It should be fairly thick, not runny, or else all it taste like is olive oil...)
Balsamic Pecan Reduction
about a 1/4 cup balsamic vinegar
2-3 tbsp honey
1/4 cup pecans
In a saucepan over medium to medium-high heat, reduce ingredients to a syrup. (about 10-15 mins) Drizzle over main dish.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg