Rib chop with mint and pistachio

Name: rib chop with mint and pistachio
Total time: 25 min
Yield: 4
Ingredients: 4 rib chop; 3 tablespoon capers; 1 bunch fresh mint; 2 clove garlic; 50 gram pistachios; 1 tablespoon lemon peel; 4 tablespoon olive oil; 75 gram butter; 3 shallot; 1 onion; 3 tablespoon White wine; 1 tablespoon honey

Ingredients

Directions

Dab the meat dry and sprinkle with salt and pepper.
Mix the capers with 2 tablespoons of mint, the garlic, pistachios, lemon zest and oil.
Brush the rib chops with this mixture and leave to marinate for about 15 minutes.
Meanwhile, make the mint sauce.
Heat a small knob of butter and fry the shallots in it.
Stir in the white wine, honey and half of the remaining fresh mint. Let something boil down.
In the meantime, heat a grill or frying pan and toast the pork chops 3-4 minutes per side.
Take the sauce from the heat source and whisk together cubes of butter so that the sauce binds slightly.
Serve the mint sauce with the pork chops.
Delicious with potatoes in the skin and peas sprinkled with the rest of the mint.