Pork Chop with Green Beans and Tomatoes

Grilled pork chop topped with cilantro pumpkin seed pesto served with green beans and grape tomatoes

By: Art Smith, Celebrity Chef

Prep Time: 8-10 minutes
Cook Time: 10-12 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Pumpkin Seed Pesto:
1 teaspoon lime juice
1/4 cup shelled pumpkin seeds
2 ½ Tablespoons fresh cilantro
½ teaspoon finely chopped fresh garlic
2 1/8 teaspoons canola oil
1/8 teaspoon Kosher salt

Green Beans and Tomatoes:
1 Tablespoon lemon juice
8 ounces trimmed fresh green beans
2 Tablespoons canola oil
1 cup grape tomatoes, cut in half lengthwise
1 Tablespoon fresh tarragon leaves
½ teaspoon Kosher salt
½ teaspoon ground black pepper
½ teaspoon fresh grated lemon zest

Pork Chop with Green Beans and Tomatoes:
4 (5 oz) center cut bone-in pork chops
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Allergens:

Nutritional Information

Directions:

To Prepare Pumpkin Seed Pesto: Combine all ingredients in a food processor. Process until smooth. Place in refrigerator until ready to use.
To Prepare Green Beans and Tomatoes: Trim and discard ends of green beans. Bring water in a pot to a boil. Add green beans. Blanch for in boiling water for 4 minutes or until just tender. Drain well. Place in ice water to cool quickly. Place green beans in a stainless-steel bowl. Add oil, tomato halves, tarragon, salt and pepper. Toss to combine. Garnish with 1 tsp lemon zest. Place in refrigerator until ready to use.
To Prepare Pork Chop with Green Beans and Tomatoes: Season pork chop with salt and pepper. Grill pork chop on hot charcoal grill or grill pan on both sides for 5 minutes or until well-marked and cooked through. To serve, place 1 Tablespoon pumpkin seed pesto on service plate at 9 o’clock. In order, place 4 oz green beans and tomatoes in a mound to right of pesto. 1 pork chop on top of pesto and green beans. Enjoy immediately.