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🍽️ Grilled pork chops with pesto crust and creamy ribbon pasta

1163 kcal · 30 min · 4 servings

Ingredients

• 1 bunch basil
• 2 garlic cloves
• 1 tbsp roasted pine nuts
• 125 ml olive oil
• 50 g freshly grated Parmesan
• salt
• pepper (from a mill)
• 4 pork chops (boneless, kitchen-ready, 180 g each)
• 2 tbsp vegetable oil
• fat (for the baking tray)
• 400 g pasta
• 3 spring onions
• 20 g butter
• 100 g crème fraîche

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Wash the basil leaves and shake off excess water.
3. 3. Pluck the basil leaves from the stems.
4. 4. Peel the garlic and chop it finely.
5. 5. Place the basil, garlic, pine nuts, and oil into a food processor or blender.
6. 6. Blend the ingredients until you have a smooth pesto.
7. 7. Stir the grated Parmesan cheese into the pesto.
8. 8. Season the pesto with salt and pepper to taste.
9. 9. Rinse the pork chops and pat them dry with a kitchen towel.
10. 10. Make a few shallow cuts in the fat layer around the edges of the chops.
11. 11. Season both sides of the pork chops with salt and pepper.
12. 12. Heat 2 tablespoons of oil in a large frying pan.
13. 13. Sear the pork chops on all sides until browned.
14. 14. Remove the pork chops from the pan.
15. 15. Spread the pesto generously over the pork chops.
16. 16. Lightly grease a baking tray.
17. 17. Place the pork chops on the prepared baking tray.
18. 18. Place the tray in the preheated oven.
19. 19. Bake for approximately 20 minutes until the crust is golden.
20. 20. Bring a large pot of water to a boil for the pasta.
21. 21. Salt the pasta water generously.
22. 22. Cook the ribbon pasta in the salted water until al dente.
23. 23. Rinse the spring onions under cold running water.
24. 24. Trim the root ends of the spring onions.
25. 25. Slice the spring onions diagonally into thin rings.
26. 26. Melt the butter in a saucepan over medium heat.
27. 27. Sauté the onions in the butter until translucent.
28. 28. Stir the crème fraîche into the onions.
29. 29. Reserve 2 tablespoons of the pasta cooking water.
30. 30. Add the drained pasta to the crème fraîche sauce.
31. 31. Add the reserved 2 tablespoons of pasta water to the sauce.
32. 32. Toss the pasta until it is coated in a creamy sauce.
33. 33. Plate the creamy pasta.
34. 34. Place a pesto-crusted pork chop on top of the pasta.
35. 35. Garnish the dish with the sliced spring onion rings.

Nutrition per serving

• kcal: 1163
• Protein: 62 g · Fett/Fat: 69 g · Carbs: 75 g