Pork chops with fennel pesto – Kalamata Papadimitriou

Pork chops with fennel pesto



2pound rack of porks

For the pesto

1cup fennel
2 garlic cloves
1/3cup cashews
3 ½ounces graviera cheese , grated
6 ½ounces Kalamata Extra Virgin Olive Oil
1 tablespoon of Balsamic Vinegar with Fig extract “Kalamata Papadimitriou
Kalamata Balsamic Vinegar “Papadimitriou”
Coarse Salt from the Mesologgi sea lake


Begin by scoring the rack of pork, season with salt and pepper and place onto pre-heated and oiled saute pan on medium high heat to brown well on both sides.

For the pesto, with the exception of the olive oil, add all ingredients to food processor and pulse until coarsely blended.

Gradually add olive oil and blend until smooth and creamy.

Place rack of pork into baking pan, baste with pesto and continue cooking in pre-heated 350 degree oven for 30 minutes, or until it reaches desired consistency.

Source: http://www.thecookingodyssey.com/

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