A few of you who know me know that I am a proud owner of an Aerogarden. What is an Aerogarden you might ask? Well it is a small plastic container that has very bright light bulbs and little pods of seeds where those who are garden-ally challenged can grown a fun indoor garden. Flowers, herbs, tomatoes, salad lettuce etc. It allows you to grow it all inside with minimal interraction and be able to reap the benefits of the fruits of the garden.
I personally have the 6 pod variety and it is currently growing 2 types of basil, 1 pod of cilantro, 2 dill and 1 pod of chives. Let me just say the basil grows like CRAZY! So as I noticed it overflowing the plant/pot I decided it was time to make a recipe with pesto!
Pesto:
1 large handful of basil
1 handful of oine nuts
1 handful of parmesan cheese
olive oil
Place the first 3 ingredients in a food processor and pulse until well chopped. Then drizzle in olive oil while turning the processor on. The pesto should not be too thick but also should not be too runny. Kind of a warm butter consistency.
Pork Chops:
4 pork chops (butterfied so you can stuff them with stuffing)
salt and pepper both sides
Stuffing: Mix together the following...
1 cup of fat free ricotta cheese
1/4 cup of cooked bacon (ot turkey bacon)
1/4 cup of shredded swiss cheese
Preheat the oven to 350 degrees. Butterfly the pork chops and stuff with a heaping spoonful of stuffing. Then spread the top of the porkchop with a thick layer of pesto. Repeat on all porkchops and cook for 30-45 min or until the chops are 160 degrees (done) :)
I then took the DELICIOUS organic corn on thw cob from Palmetto Organics and boiled them and cut the kernals off and serve!
ENJOY!!!
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