Pesto Baked Pork Chops Best Recipes

PESTO-COATED CENTER-CUT PORK CHOP

Ingredients:

• cooking spray
• 6 tablespoons basil pesto, divided
• 2 tablespoons extra-virgin olive oil
• 2 (8 ounce) center-cut boneless pork chops (3/4-inch thick)
• 1 pinch salt and ground black pepper to taste
• ½ teaspoon red pepper flakes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish.
• Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
• Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO

Ingredients:

• 3/4 cup pine nuts
• 3 cups pea shoots
• 1/2 cup fresh cilantro leaves
• 1/4 cup grated Parmesan
• 2 cloves garlic, chopped
• 3/4 teaspoon kosher salt
• 1/3 cup extra virgin olive oil
• 4 1 1/4-inch-thick) bone-in pork chops (about 3/4 pound each)
• 1 clove garlic, halved
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 cups pea shoots
• 1 small bunch arugula, cleaned
• 3 tablespoons fresh cilantro leaves
• 1 small shallot, thinly sliced
• Extra virgin olive oil, for drizzling
• Lemon juice, for drizzling
• Coarse sea salt, such as fleur de sel, to taste
• Freshly ground black pepper

Steps:

• In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
• To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
• Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
• In a very large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.
• Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
• Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.