Pistou with Pork Chops

“Pistou is traditionally the French version of Pesto, without the pine nuts and often without cheese. Garlic, basil and olive oil are the important base. Some people add tomatoes or other ingredients. This version has a few different ingredients which marry well with the pork chops and with our CYRUS Bordeaux blend, and is a delicious vegan alternative. It can also be served on vegetables, fish or meatless alternatives such as tofu.”

– Katie Wetzel Murphy, Winery Ambassador and Family Partner

– Serves 4 –

Ingredients for the Pistou:
4 oz. basil and arugula, combined
(I use 2 oz. of each; you could also add parsley to this combination)
4 garlic cloves, peeled
1 tsp. cumin, ground
2 Tbsp. pepitas, raw and unsalted
1 tsp. salt
½ cup best AVV olive oil

Ingredients for the Pork Chops:
4 pork chops, bone in or boneless
2 tsp. cumin, ground
2 tsp. salt
¼ tsp. black pepper, ground

Method of Preparation:

For the Pistou: Combine the first five ingredients in a food processor and pulse. Slowly add olive oil to the mix and process. Refrigerate until ready to use.

For the Pork Chops: Preheat oven to 350°. Mix 2 tsp. cumin, 2 tsp. salt and ¼ tsp. ground black pepper. Pat rub over both sides of the chops. Heat a small amount of oil over medium heat in a good size oven proof sauté pan. Be sure the chops fit well and are not too crowded. Sear the chops until brown, about 5 minutes, then flip them over to sear the other side.

Cover the pan with a lid and place in the pre-heated oven. Cook chops until they reach a temperature of 160˚.
Check the temperature after about 15 minutes; thicker chops may take up to 30 minutes. Once the proper temperature is reached, remove the pork chops from oven and let rest for 10 minutes, then spoon the pistou over the chops.