Directions:

In a gallon size sealable plastic bag, combine minced garlic, 2 tablespoons olive oil, Dijon mustard, lemon zest salt and pepper.

Add pork chops, seal and massage bag to coat the chops on all sides with marinade. Refrigerate overnight or at least 1 hour.

Heat a grill pan over medium-high heat. Add chops and cook, until well marked and cooked through, 6 to 7 minutes per side. Transfer to a serving plate and keep warm.

In a food processor, combine parsley, peanuts, basil, garlic clove and 1 tablespoon lemon juice. Process until chopped, about 1 minute. With the machine running, slowly drizzle in the oil until combined. Add the cheese and pulse to combine.

Top each pork chop with 2 Tablespoons of the pesto and serve.