Pork chops are now on the heart-healthy menu. To keep these chops healthy but succulent, top them with homemade pesto. It uses just a tiny bit of oil but seals in all the pork's juices at the same time.
180g wide egg noodles or rice noodles
2 cups fresh basil leaves
3 garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
2 tablespoons wholemeal breadcrumbs
2 tablespoons extra virgin olive oil
4 lean pork loin chops, 1 cm thick, about 120g each
Prepare the noodles according to the packet instructions. Drain and keep hot. Meanwhile, preheat the grill.
Place the basil, garlic and pepper in a food processor. Pulse until roughly chopped. Add the breadcrumbs and process for 30 seconds. With the motor running, slowly add the oil through the feed tube until pureed. Set aside.
Coat a large heavy frying pan and the grill pan with nonstick cooking spray. Set the frying pan over high heat until it is very hot but not smoking. Sprinkle both sides of the chops with the remaining pepper. Sauté the chops until browned, about 1 minute on each side. Remove from the heat. Spread the chops on both sides with the pesto and transfer to the grill pan.
Grill the chops until the pesto is slightly darker and the juices run clear, about 2 minutes on each side. Divide the noodles evenly among 4 plates, top with a pork chop and serve.