Grilled Pork Chops With Fried Sage & Caper Pesto Over White

Ingredients

• 2 boneless pork chops

• Salt, pepper, garlie powder & fresh sage

• Sage & Caper Pesto

• 1/4 cup extra virgin olive oil

• 1 cup packed fresh sage leaves

• 1 garlic clove

• Pinch of salt

• 1/4 cup fresh flat leaf parsley

2 tbsp capers, drained

• 1/4 cup grated Pecorino cheese

• White Bean Purée

• 2 cansCannelli Beans, drained & warmed

• 2 shallots, diced

• 1 cup heavy cream, warmed

• 4 fresh sage leaves

Directions

Season pork chops with salt, pepper, garlic powder, and fresh chopped sage.

Grill over high heat 5 minutes per side. Put in 350 degree oven until internal temperature reaches 140. Rest for minutes.

For white bean purée, combine all ingredients and transfer to blender and blend until smooth.

For Pesto, heat the oil in a small skillet over medium high heat. Add the sage leaves and fry for about 15 seconds or until crisp. Drain on paper towels and let oil cool.

In blender, add the garlic and salt. Run on low speed for 5 seconds. Add the parsley and capers and blend again. Add the crisp sage leaves and blend again. Add the oil to the blender in a small steady stream with motor running untilmixture is smooth. This should take about 4 tbsp. Add the cheese and adjust after tasting for salt and pepper. Will keep, tightly covered, for 2 days.