[private]Created By: Chef Keith Snow
Active Time: 15
Total Time: 30
This recipe makes the perfect grilled pork chops and a delicious seasonal confetti rice. Walnut pesto is an interesting garnish for this that is also very rich.
1 naturally raised pork chop
1 tbs olive oil
1 pinch kosher salt
1 pinch black pepper
2 tbs walnut pesto
1 tbs orange juice
1 pinch orange zest
1 tbs spice blend (such as herbs de provence or salt pepper and garlic)
1 cup rice
1-1/2 cup water
1 tbs organic butter
3 tbs red onion, minced
2 tbs zucchini, minced
2 tbs bell peppers, minced
2 tbs organic carrot, minced
1. Season pork chop with salt pepper and olive oil.
2. Place on a medium-hot clean grill, cook for about 6 minutes per side until a thermometer reads 155 degree of internal temperature.
3. Top with basil walnut pesto and a squeeze of orange juice and a little orange zest.
4. Make rice according to video directions. Mold rice for service as per video.
Chef’s Note: Keep in mind grilling uses high heat, these can dry out fast so watch them. I prefer cooking them to medium.[/private]