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Step by Step Instructions
  • Step 1 :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.
  • Step 2 :For the Pesto, with the exception of the olive oil, add all ingredients to food processor and pulse until coarsely blended.
  • Step 3 :Gradually add olive oil and blend until smooth and creamy.
  • Step 4 :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.
Ingredient List
  • 2 Pound Rack of Pork
For the Pesto
  • 1 Cup Fennel
  • 2 Garlic Cloves
  • 1/3 Cup Cashews
  • 3 ½ ounces Graviera Cheese, grated
  • 6 ½ ounces Olive Oil
  • 1 Tablespoon of Fig Balsamic Cream
  • Vinegar
  • Salt &Pepper

Pork chops with fennel pesto

  • Preparation
  • Cooking
  • 4
Product Qty
Organic vinegar with bergamot, from Corinthia "Ladolea" 6.8fl.oz
Balsamic vinegar with fig "Kalamata Papadimitriou” 8.4fl.oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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