Pesto Crusted Pork Chops


Pesto Crusted Pork Chops

Pork chops.  I have to admit that I do not make pork chops often.  I tend to cook with chicken or seafood and occasionally I throw some sausage into the mix.  Pork chops are not a common meal plan in this household.  Every so often I feel that we are in a protein rut and I reach for pork chops or pork loin.

Pesto Crusted Pork Chops

After all, it is the other white meat ;) kinda, sorta healthy?  You can use bone-in or bone-less pork chops.  For this recipe I went with boneless since I wanted to have a nice even crust from the pesto.   Pork chops are great plain, breaded, or crusted.  You do have to be careful not to dry them out if you opt to bake them.  That is why I like to pan sear the pork chop.  I buy the meat thin enough so that there is a quick cook time.

Pesto Crusted Pork Chops

If you’re like me and always have pesto, or the ingredients to make your own pesto, on hand this is a great, simple, and quick meal to throw together.  They take less than 5 minutes to cook so they are a great week-night meal.  The comfort of something home-made without all the fuss!  You can pair the pork chops with a salad, a carb of choice, or a hash like I did.  I threw the leftover pork chops on a bed of spinach and veggies and had it for lunch the following day :)

Pesto Crusted Pork Chops

This recipe will definitely be one I keep up my sleeve whenever we are look for a change of pace in our weekly meal planning.

As always,

Bon Appeteek

Prep Time: 3 minutes
Cook Time: 6 minutes
Servings: 4

The Players:

4 boneless top loin pork chops (~1/4-inch thick)
1/2 C pesto (https://bonappeteek.com/2014/11/19/kale-pesto/ )
1 T extra virgin olive oil (alternatively: non-stick cooking spray)
sea salt and cracked pepper to taste

The Rules: 

  1. Prepare your pork chops by lightly seasoning each side of the meat with sea salt and cracked pepper.
  2. Using a spatula, spread ~1 tbsp of pesto on each side of the pork chop.  Ensure that the face of the pork chop has an even coating of pesto.
  3. Preheat oil in large sauté pan over medium-high heat.  (Note: if using cooking spray then preheat pan and spray right before adding the pork chops)
  4. Add the pork chops, pesto-side facing downward to the pan, reduce heat to medium.  Cook for 2 minutes.  While the pork chops are cooking, spread another tbsp of pesto on the upward-facing sides of the pork chop.
  5. Using a fork, flip the pork chops over and cook an additional 2 minutes.  Place a lid on the pan and remove from the heat.  Allow the pork chops to rest for 2 minutes.  Serve warm with your favorite side.

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