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1
In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
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2
To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt.
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3
Pulse until roughly chopped.
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4
With motor running, slowly drizzle in olive oil; blend until well combined.
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5
Scrape pesto into a bowl.
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6
Heat oven to 350 degrees.
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7
Cut each pork chop horizontally in half to bone, making a pocket for stuffing.
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8
Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat.
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9
Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
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10
In a very large ovenproof skillet, heat oil over medium-high heat until shimmering.
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11
Sear pork chops until well browned, about 3 minutes a side.
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12
Transfer skillet to oven.
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13
Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste).
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14
Let stand in skillet for 5 minutes.
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15
Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot.
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16
Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
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17
Divide salad among 4 serving plates.
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18
Place a pork chop on each bed of greens.
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19
Top chops with additional pesto.
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20
Spoon pan juices over each plate.
