"Oh, pistachio… roll me over pistachio." Those are the words to the famous Van Morrison song from the early 70s, and we'll stand by that. Why would one sing about dull dominoes when there's a salty, crunchy pistachios, combined with parsley and Parmesan for the most groovy of gremolatas. This provides every bite of succulent pork with the perfect nutty companion. Deliciousness like this? Lord have mercy.
Coarsely chop pistachios.
Mince parsley, leaves and stems.
Trim zucchini, quarter lengthwise, and cut into ½" pieces.
Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Make the Gremolata
Combine parsley, pistachios, 2 tsp. olive oil, 1 tsp. Parmesan (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
Cook the Pork Chops
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork chops to hot pan and cook undisturbed until browned, 3-4 minutes.
Transfer pork chops to prepared baking sheet, seared side up. Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Wipe pan clean and reserve.
While pork cooks, make vegetable sauté.
Sauté the Vegetables
Return pan used to sear pork to medium-high heat and add 2 tsp. olive oil.
Add zucchini and corn to hot pan. Cook undisturbed until lightly charred, 2-3 minutes.
Add garlic and stir occasionally until zucchini is tender, 2-3 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, spooning gremolata over pork chops and garnishing vegetables with remaining Parmesan and red pepper flakes (to taste). Bon appétit!