Pesto Coated Center Cut Pork Chop Recipes

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PESTO BAKED PORK CHOPS



Pesto Baked Pork Chops image

This is a tender and delicious baked pork chop recipe, with an Italian flair.

Provided by larvia57

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 6

Number Of Ingredients 10

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoned salt, or to taste
2 eggs
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
¼ cup olive oil
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
3 tablespoons pesto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with garlic powder and seasoned salt.
  • Beat eggs in a bowl until smooth. Pour flour into a separate shallow bowl and bread crumbs into a third bowl.
  • Gently press seasoned pork chops into the flour to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chops onto a plate while breading the rest; do not stack.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook pork chops in hot oil until the bread crumb coating is well browned, about 5 minutes per side; transfer to a baking dish. Cover baking dish with aluminum foil.
  • Bake chops in preheated oven for 1 hour. Whisk cream of chicken soup, milk, and pesto together in a bowl; pour over the pork chops. Replace foil and continue baking another 30 minutes.

Nutrition Facts : Calories 531.2 calories, Carbohydrate 36.5 g, Cholesterol 129.2 mg, Fat 26.6 g, Fiber 1.9 g, Protein 35.1 g, SaturatedFat 6.4 g, Sodium 1251.1 mg, Sugar 2.5 g

POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE



Potato-Crusted Pork Chops with Pesto Sauce image

Provided by Food Network Kitchen

Time 1h35m

Yield 4-6 servings

Number Of Ingredients 19

5 sprigs fresh thyme, leaves stripped
3 sprigs fresh marjoram, leaves stripped
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips (regular or thick-cut)
2 pounds bone-in, center-cut pork loin roast
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons
store-bought pesto
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1 plum tomato, diced
Photograph by Stephanie Foley

Steps:

  • Prepare the pork: Preheat the oven to 375 degrees F. Pulse the herbs, garlic, lemon zest and potato chips in a food processor until coarsely ground. Transfer to a shallow dish.
  • Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet. Brush the pork all over with the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150 degrees F, 50 to 60 minutes. Let sit 10 minutes before slicing into chops.
  • Meanwhile, make the sauce: Whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl and season with salt and pepper. Top with the tomato. Serve the chops with the sauce.

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

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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