I saw the words "Jalapeño Pesto" in a recipe title over Christmas while paging through a cookbook I was wrapping up for my brother-in-law. Immediately I thought "holy cow! I need to make that!"
Kind of surprised that it took me this long to actually follow through.
This was another recipe that I came up with on the way to the store. I decided that I wanted to give the jalapeño pesto a shot, I just needed to figure out what I was going to serve it with/on/in. At the store, I noticed some nice looking boneless pork chops, and then the light bulb turned on in my brain (or stomach, or maybe palate).
So this is the result of yet another grocery store Eureka.
Tequila-Lime Pork Chops with Jalapeño Pesto and Guacamole
I started by preparing my favorite white-meat marinade. (great for shrimp too)
2 jalapeño peppers (minced finely)
1/2 cup tequila
4 boneless skinless pork chops
I like to just put the meat and marinade in a big zip-lock freezer bag, and then put the bag in a bowl in case it leaks.
Next, i worked on the pesto.
3 large jalapeños
1 bunch of cilantro
5 cloves of garlic
1/2 cup pine nuts
good chunk of parmesan
(1/2 to 2/3 cup grated)
2 Tbsp. Olive oil
Once all the ingredients are chopped to your satisfaction, put it all in a bowl and mix in half the olive oil. (mix in the second half just before serving)
Next, I made a simple guacamole:
2 large avocados
(3-4 if small)
1 medium tomato
small bunch of cilantro
salt and pepper to taste
This is pretty basic guacamole. I usually add some heat to it via a serrano or a jalapeño or two, but i wanted this to be the item on the plate that wasn't spicy. With guacamole i start by juicing the lime into a bowl and then mash/whip the avocados into the lime juice... this keeps it from turning brown. then just dice everything else up, stir it all, and you're done.
Serve each pork chop on a bed of the pesto, with a nice glob of guacamole.