Grilled Pork Cutlets With Cilantro Peanut Pesto. Photo by Deb Lindsey For The Washington Post.
With coriander as its base, it could rightfully be considered an Asian-style variation on chimichurri sauce.

However you characterize it, it is luscious in its own right.

To make it, you whir both the leaves and tender stems of a bunch of coriander in a food processor with the aromatic dynamic duo of ginger and garlic, a bright punch of lime juice and a handful of roasted peanuts. A pinch of crushed red pepper flakes provides a hint of heat, which you could certainly increase if you like things spicy. Peanut oil and toasted sesame oil, which add body and amplify the peanutty flavour, are drizzled gradually into the running food processor to emulsify the ingredients.

The result is a condiment so mouthwatering you will be compelled to put it on just about everything, so you might want to double the recipe to have extra. (It will keep up to three days in the fridge.) It instantly elevates simply grilled foods - vegetables, chicken, fish or meat - and it is wonderful drizzled liberally over eggs, potatoes, avocado toast or perfectly ripe summer tomatoes.

Here, its platform is lean pork loin, pounded into thin cutlets that cook in minutes on the grill. They are simply seasoned to let the big-flavored sauce have the limelight it deserves.

Grilled Pork Cutlets With Cilantro Peanut Pesto

6 servings (makes about 3/4 cup pesto)

This herb sauce is delicious drizzled on simply grilled fish, chicken and vegetables, eggs, potatoes or ripe summer tomatoes.

The chops can be cooked on an outdoor grill as well.

MAKE AHEAD: The pesto can be refrigerated for up to 3 days.

Ingredients

For the pesto

1 1/2 cups packed fresh cilantro, leaves and tender stems

1/3 cup unsalted, roasted peanuts

2 tablespoons fresh lime juice

1 teaspoon minced garlic

1 teaspoon minced peeled fresh ginger root

1/4 teaspoon salt

Pinch crushed red pepper flakes

3 tablespoons water

3 tablespoons peanut oil

2 teaspoons toasted sesame oil

For the pork

Six 2cm-thick boneless loin pork chops

1/2 tablespoon peanut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted, roasted peanuts, coarsely chopped, for garnish

coriander leaves, for garnish

Method

For the pesto: Combine the coriander, peanuts, lime juice, garlic, ginger, salt, crushed red pepper flakes and the 3 tablespoons of water in a mini food processor; pulse until finely chopped. With the motor running, drizzle in the peanut oil and toasted sesame oil to form a blended pesto. The yield is about 3/4 cup.

For the pork: Place the pork chops on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound them to a thickness of about 1cm.

Preheat a grill pan over medium-high heat. Brush both sides of the pork with oil and season with the salt and pepper, then grill until just slightly blush in the centre and grill marks have formed, 2 minutes per side.

Serve the pork with about 1 1/2 tablespoons pesto drizzled over each piece. Garnish with peanuts and coriander leaves.

Washington Post