Yield: 2 Servings
PORK CHOW INGREDIENTS
Boneless Pork Loin Steaks - 2 to 4
Vinegar - 1/4 cup
Salt - 1/2 tsp
Black Pepper - 1/4 tsp
Chadon Beni/Culantro - 1/4 cup (finely chopped)
Scotch Bonnet Pepper - 1 tsp (finely chopped)
Garlic - 1 tsp (finely chopped)
Lime Juice - 2 tbsp
Wash steaks in vinegar and water.
Drain off excess water.
Place in a bowl.
Add remaining ingredients.
Massage them into the steaks.
Let marinate for 4 to 8 hours.
Cook over an open flame grill if possible OR on a stovetop griddle OR frying pan (2 to 3 minutes on each side over high heat).
Slice steaks and toss in pesto spaghetti.
PESTO PASTA INGREDIENTS
Knorr Pesto Sauce Mix - 1 pack
Water - 3/4 cup
Olive Oil - 1/4 cup
Whisk sauce mix, water and olive oil in a small sauce pan.
Bring to a boil, stirring constantly.
Reduce heat and simmer stirring occasionally, about 5 minutes.
Toss two servings of your favorite pasta in the finished Pesto Sauce.
Lightly toss the sliced Pork Chow Steaks in pasta.
*DISCLAIMER: This recipe includes a paid advertisement for Knorr Products.