Lan Roc Pork Chop Recipe

Inspired by Lechon

Time30m

Serves2

12 ounces, pistachios, dijon, artichoke relish, piquillo pepper romesco, fine herbs

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Ingredients

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1
Prepare the Pork Chop
Season the pork chop with salt and pepper on both sides. Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, add the pork chop and sear for about 4-5 minutes on each side, or until cooked through and golden brown.
2
Make the Pistachio Crust
In a food processor, pulse the pistachios until finely chopped. In a bowl, mix the chopped pistachios with Dijon mustard and fine herbs to create a paste.
3
Coat the Pork Chop
Once the pork chop is cooked, remove it from the skillet and spread the pistachio mixture over the top of the chop. Return it to the skillet and cook for an additional 2 minutes until the crust is slightly toasted.
4
Prepare the Sauce
In a small bowl, mix together the artichoke relish and piquillo pepper romesco sauce. This will be served on the side.
5
Serve
Slice the pork chop and serve it with the artichoke and piquillo pepper sauce drizzled over the top or on the side.