Pistachio-Crusted Pork Chops

Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 10 min
Cook Time: 25 min

• 1/2 cup shelled pistachios
• 1 clove garlic
• 1 teaspoon grated lemon peel
• Salt
• 1/4 cup breadcrumbs
• Pepper
• Four 1-inch-thick pork chops
• 1 large egg, beaten
• 1/4 cup extra-virgin olive oil, plus more for drizzling

1. Preheat the oven to 400°. Using a food processor, finely grind the nuts, garlic, lemon peel and 1/2 teaspoon salt. Transfer to a shallow bowl; whisk in the breadcrumbs.
2. Season the pork chops with salt and pepper. Dip each chop into the egg, then coat with the nut mixture; transfer to a baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side; return to the baking sheet. Drizzle with olive oil and bake until an instant-read thermometer inserted into the center registers 140°, about 20 minutes.

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Creamy Parsley and Pistachio Fettuccine

Recipe & picture courtesy of Rachael Ray

Serves 4

• Salt
• 1 pound fettuccine pasta
• 3/4 cup heavy cream
• Grated peel and juice of 1 lemon
• 1 cup packed flat-leaf parsley leaves
• 1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
• 1/4 cup shelled natural pistachio nuts, lightly toasted
• 1 large clove garlic, grated or finely chopped
• 3 tablespoons extra-virgin olive oil (EVOO)
• Pepper

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
2. While the pasta is working, in a small saucepan, warm the cream and lemon peel over medium heat.
3. Using a food processor, puree the parsley, cheese, nuts and garlic. Mix in the lemon juice. With the machine on, blend in the EVOO until combined.
4. Place the pesto in a large pasta bowl; season with salt and pepper. Stir in the hot cream mixture, add the pasta and toss.

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