2/3 cup (20 g) fresh cilantro, stems and leaves

2/3 cup (20 g) chopped fresh chives

½ cup (125 ml) olive oil

¼ cup (20 g) grated Parmigiano-Reggiano cheese

1 clove garlic

1 lemon, grated zest only

2 tbsp (30 ml) lemon juice

8 boneless pork chops, each about ½-inch (1 cm) thick

1 package (14 oz/400 g) beets cooked sous-vide, cut into cubes

1 avocado, cut into thin wedges

Salt and pepper

In a blender, purée the herbs, oil, Parmesan, garlic and lemon. Season the sauce with salt and pepper.

In a baking dish, drizzle the meat with half the sauce. Let marinate for 15 minutes or overnight. Refrigerate the remaining sauce until ready to serve.

Drain the meat and discard the marinade. In a lightly oiled ridged skillet over medium-high heat, grill the meat for about 4 minutes on each side or until the desired doneness. Set aside on a plate. Cover and let rest for 5 minutes.

Serve the chops with the cooked beet cubes and the avocado slices. Drizzle with the reserved sauce.

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