Natural pork cutlets with roasted kale and walnut pesto
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Natural bone-in pork loin cutlets are pan-fried and served with your choice of side dish (baked potato or polenta) and a delicious pesto made from roasted kale, walnuts, and olive oil. Unlike traditional basil pesto, this sauce has minimal ingredients, but roasting the kale and walnuts in the oven creates a rich and complex flavor. You won't need all the pesto for this recipe, but any leftovers can be used in other dishes, such as tossed with pasta, mixed with mayonnaise and spread on bread, or added to soup or scrambled eggs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone, about 2 cm thick (1 kg total)
- Half a small bunch of kale (about 340 g)
- 3/4 cup olive oil
- 0.5 cup walnut halves
- 1/4 tsp dried rosemary, crushed between your fingers
- 1 small clove of garlic, cut into 4 pieces
- A pinch of crushed red pepper flakes
- 2 tablespoons freshly squeezed lemon juice
- Baked potatoes or soft polenta, for serving
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Trim the tough stems from the kale leaves and discard. On a rimmed baking sheet, toss the kale with 2 tablespoons olive oil and 1/4 teaspoon salt and spread them in an even layer. Grill the greens, stirring once or twice, until bright green and lightly charred in spots, about 4 minutes. Add the walnuts and toast until fragrant but not burnt, about 2 minutes. Set aside to cool.
- Sprinkle the pork chops on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and rosemary. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the pork, turning once, until a thermometer inserted into the thickest part of the chop registers 145°F (63°C), about 12 minutes. Transfer the chops to a cutting board to rest for 5 minutes.
- While the cutlets are frying, place the garlic, cooled cabbage, and walnuts in a food processor and pulse until pureed. Add the red pepper flakes, lemon juice, 1/4 teaspoon salt, and the remaining 1/2 cup olive oil and continue to pulse until the pesto is finely chopped. Adjust the consistency of the sauce, if necessary, by adding up to 1/4 cup water. Season with salt and pepper to taste. Drizzle each pork cutlet with about 2 tablespoons of pesto and serve with baked potatoes or soft polenta.
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