Grilled Pork Cutlets With Cilantro Peanut Pesto

17 hours ago 1

Democracy Dies successful Darkness

This herb condiment has a bold-flavored Asian flair, seasoned with tangy lime, ginger, ail and toasted sesame oil. Here, it is paired with grilled thin pork cutlets, but it is delicious drizzled connected simply grilled fish, chickenhearted and vegetables, eggs, potatoes oregon ripe summertime tomatoes.

The chops tin beryllium cooked connected an outdoor grill arsenic well.

The pesto tin beryllium refrigerated for up to 3 days.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

measuring cup

Servings: 6 (makes astir 3/4 cupful pesto)

For the pesto

1 1/2 cups cupful packed caller cilantro, leaves and tender stems
1/3 cupful unsalted, roasted peanuts
2 tablespoons caller lime juice
1 spoon minced garlic
1 spoon minced peeled caller ginger root
1/4 spoon salt
Pinch crushed reddish capsicum flakes
3 tablespoons water
3 tablespoons peanut oil
2 teaspoons toasted sesame oil

For the pork

Six 3/4-inch-thick boneless loin pork chops
1/2 tablespoonful peanut oil
1/4 spoon salt
1/4 spoon freshly crushed achromatic pepper
2 tablespoons unsalted, roasted peanuts, coarsely chopped, for garnish
Cilantro leaves, for garnish

Nutritional Facts

Per serving

Calories
310
Fat
19 g
Saturated Fat
4 g
Carbohydrates
4 g
Sodium
290 mg
Cholesterol
80 mg
Protein
32 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Kara Elder.

Published July 19, 2017

Updated March 16, 2026