Pistachio Crusted Pork with Meyer Lemon Sauce
Servings
2Serving size
4 ounces pork with sauceThis recipe can be multiplied and leftovers make great sandwiches.
Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes – Low Sodium Version or Mashed Parsnips
AND
Serve with Sauteed Spinach or Parmesan Squash. or Herbed Zucchini or Yellow Squash and Onions or Zucchini Salad
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes
AND
Serve with Herbed Zucchini or Mashed Parsnips or Parmesan Squash or Parmesan Zucchini or Sauteed Spinach
Ingredients
| 3 Tbsp Pistachios, shelled |
| 6 leaves Fresh basil |
| 1/4 tsp. Salt |
| 8 ounces Boneless pork chops (2 4-ounce chops) |
| 1 spray Spray olive oil |
| 6 Tbsp White wine |
| 1/2 lemon yields Lemon juice (Meyer lemon) |
| 1 tsp.. Honey |
| 2 tsp.. Unsalted butter |
Instructions
Place the pistachios, basil and salt in a mini-chopper or blender and process until the consistency of coarsely ground coffee. Firmly pat the mixture over the top of each of the pork chops.
When the oven is hot spray the pan lightly with olive oil. Place the pork chops in the pan with the pistachio crust side up. Return the pan to the oven.
While the pork is cooking mix together the wine, lemon juice and honey.
Cook the pork for about 12 - 15 minutes. Remove the pan from the oven and set the pork on a cutting board to rest. Place the pan over medium-high heat and add the white wine mixture. Reduce the mixture by about 1/2 while deglazing the pan. Add the butter and swirl while it melts.
Place the pork on plates and top with the sauce.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Mashed Parsnips
Place the water in a large stock pot over high heat. Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering. Cook the parsnips about 15 – 20…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Meyer lemons are less tart and acidic than lemons. You can use regular lemon juice in this recipe but an extra teaspoon of honey will be needed to keep the sauce from being too tangy.