Chop and Chick

From Diners, Drive-ins and Dives. Recipe courtesy of Matt Pool of Matt's Big Breakfast. These chops are served with two cage-free eggs cooked any style, a choice of hash browns or home fries, and hand-cut toast (sourdough, white, or wheat) with local preserves.

• Ready In: 11 mins
• Serves: 4

Ingredients

• 4  garlic cloves
• 1  bunch basil, fresh, organic
• 2  tablespoons olive oil, extra-virgin, plus more for frying
• 1⁄2 teaspoon salt, sea, coarse, plus more to taste
• 1⁄4 teaspoon black pepper, freshly ground, plus more to taste
• 4  pork chops, rib chops, 1 inch thick

Directions

1. Put the garlic cloves, basil, pine nuts, 1/2 cup of the olive oil, and 1/2 t salt and 1/4 t pepper into the bowl of a food processor or blender. Pulse intermittently until all the ingredients are combined. Slowly add the remaining 1/4 c olive oil with the processor running or as you increase the blender speed. Process or puree until smooth, about 25 seconds.
2. Pour the marinade over the chops and toss to coat. Refrigerate the chops for at least 3 to 4 hours.
3. The next step is to remove the chops from the marinade. Wipe off marinade and season the chops with more salt and pepper to taste (discard the marinade). Cook them on a lightly oiled, preheated flattop (or pan-fry for the home cook), flipping once or twice, until just cooked through, about 3 minutes per side.
4. NOTE: Refrigeration time is not included.