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1
Position a broiler pan 4 to 6 inches from the broiler and heat.
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2
Brush the chops lightly with some of the olive oil and season with salt and pepper.
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3
Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done.
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4
Remove from the oven and set aside for 5 minutes.
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5
Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
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6
2 tablespoons walnuts
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7
1 cup loosely packed fresh mint leaves
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8
1 cup loosely packed fresh flat-leaf parsley
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9
1 ounce crumbled feta cheese, about 1/4 cup
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10
1/2 clove garlic, smashed
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11
1/2 teaspoon kosher salt
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12
1/4 cup extra-virgin olive oil
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13
Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet.
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14
Bake for about 8 minutes, shaking occasionally to brown evenly.
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15
Let cool.
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16
In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt.
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17
With the motor running, drizzle in the olive oil until incorporated.
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18
Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
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19
Nutrient Value Per Tablespoon: 60 calories, 1 g carbohydrate, 0.5 g fiber, 6 g fat (1 g saturated)
