Blanched almonds no longer have their papery skins, which helps give this sauce a lovely texture. Serve it over pan-fried salmon, steak or pork chops, or steamed white rice.
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In food processor, pulse almonds until coarsely ground. Add cilantro, chives, jalapeño pepper, lemon zest, lemon juice, salt and pepper; pulse, scraping down side, until in coarse paste. With motor running, add oil and 2 tbsp water in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; whisk before using.)
Makes about 3/4 cup.
Pork Chops with Cilantro-Jalapeño Sauce
Sprinkle 4 trimmed bone-in pork rib chops (about 1/2-inch/1 cm thick) with pinch each salt and pepper. In large skillet, heat 4 tsp olive oil over medium-high heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Drizzle with Cilantro-Jalapeño Sauce.
Nutritional facts per tbsp: about
- Sodium 70 mg
- Protein 1 g
- Calories 73.0
- Total fat 8 g
- Potassium 13 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0
- Vitamin C 3.0
