Pesto Topped Pork Chops Recipes

PESTO TOPPED PORK CHOPS

Pesto Topped Pork Chops image

If unable to find prepared pesto. Stir together 2 T chopped fresh basil, 2 T grated Paremsan cheese, 1 clove garlic and 1 t olive oil.

Provided by LMillerRN

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 boneless pork chops (3/4 inch thick)
cooking spray
4 tablespoons prepared pesto sauce
3 tablespoons breadcrumbs

Steps:

Preheat grill.
When grill is heated, lightly spray with cooking spray. Place pork chops on bottom grill surface; close grill. Cook 3 minutes.
Tope each chop with 1/2 T pesto and sprinkle with bread crumbs; close grill. cook 2-3 minutes or until chops are no longer pink and meat thermometer reads 160. Place on serving plate; top each with 1/2 T remaining pesto.

PESTO PORK CHOPS

Pesto Pork Chops image

I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.

Provided by Bekah

Categories Pork

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

3/4 lb boneless pork chop
2 tablespoons flour
2 tablespoons pesto sauce (I use store bought but if you make your own, more power to ya!)
olive oil flavored cooking spray
salt and pepper

Steps:

Put flour, salt and pepper on a plate and combine.
Dredge both sides of pork chops in flour, and shake off any excess.
Spray a skillet with the cooking spray and preheat on medium-high.
Add the chops and brown on each side for two minutes.
After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
Continue cooking for an additional two minutes or until they reach 160 degrees.
The chops will be juicy and not dried out.
Enjoy!

Nutrition Facts : Calories 292.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 114, Sodium 81.8, Carbohydrate 6, Fiber 0.2, Protein 37.5

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO

Pan Roasted Pork Chops With Pea Shoot Pesto image

A pesto built on pea shoots, pine nuts and cilantro brightens this pork chop recipe. The chops are seared, then roasted in an oven for 15 minutes, putting dinner on the table in less than an hour. To serve, pair it with a light salad coated with lemon and olive oil, salt and pepper. Try it tonight.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 20

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.

Nutrition Facts : @context http, Calories 919, UnsaturatedFat 50 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1163 milligrams, Sugar 3 grams, TransFat 0 grams

PESTO-COATED CENTER-CUT PORK CHOP

Pesto-Coated Center-Cut Pork Chop image

I had an evening without my bride to experiment a bit with a pork chop and I believe it was worth sharing. Pour a glass of white wine. Slice and serve with steamed red potatoes. Enjoy!

Provided by kaz

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 2h3m

Yield 2

Number Of Ingredients 6

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.

Nutrition Facts : Calories 612.1 calories, Carbohydrate 3.5 g, Cholesterol 92.2 mg, Fat 49.7 g, Fiber 1.5 g, Protein 37.2 g, SaturatedFat 12.9 g, Sodium 489.2 mg, Sugar 0.1 g

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