Broiled Pork Chops With Sun Dried Tomato Chipotle Pesto Recipes

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SUN-DRIED TOMATO PESTO-STUFFED PORK



Sun-dried Tomato Pesto-Stuffed Pork image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 55m

Yield 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)

Number Of Ingredients 8

Cooking spray
2 1/2 pounds pork tenderloin
1 cup prepared sun-dried tomato pesto
Salt and ground black pepper
1/4 cup balsamic vinegar
2 tablespoons prepared honey mustard
2 tablespoons chopped fresh thyme leaves
2 cups quick-cooking rice, prepared according to package directions

Steps:

  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  • Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
  • In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
  • Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
  • Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

BROILED PORK CHOPS



Broiled Pork Chops image

These are fabulous pork chops. Pork is very lean, and this quick broiling method keeps the meat juicy and succulent. Serve with steamed veggies and mashed potatoes for a complete meal.

Provided by Jan Taylor

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 6

Number Of Ingredients 10

¾ cup ketchup
¾ cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon paprika
½ teaspoon chili powder
⅛ teaspoon ground black pepper
6 (3/4 inch) thick pork chops

Steps:

  • In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
  • Preheat broiler.
  • Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 9.9 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 815.9 mg, Sugar 8.6 g

BROILED PORK CHOPS WITH SUN-DRIED TOMATO & CHIPOTLE PESTO



Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto image

Make and share this Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 31m

Yield 4 serving(s)

Number Of Ingredients 13

4 center-cut pork chops, each bone-in 1 inch thick (about 2-1/2 pounds)
3/4 teaspoon kosher salt
fresh ground black pepper
3/4 cup sun-dried tomato & chipotle pesto sauce (recipe below)
1 cup cilantro, loosely packed roughly chopped fresh
1/2 cup sun-dried tomato packed in oil, plus 2 tablespoons of the oil from the jar
2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo
2 teaspoons adobo sauce, from can
1 teaspoon light brown sugar
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
  • Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto; it should completely cover the pork. Let it sit for 10 minutes.
  • Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145 degrees F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it.

Nutrition Facts : Calories 489.4, Fat 27.3, SaturatedFat 9.5, Cholesterol 151.5, Sodium 720.9, Carbohydrate 4.9, Fiber 1, Sugar 1.2, Protein 53.6

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