PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO
This recipe makes more pesto than you will need, but the leftovers will not go to waste. Try adding a spoonful to scrambled eggs, mix with mayonnaise for a sandwich spread, toss with some hot pasta and pasta cooking water or even stir a bit into your favorite brothy soup.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.
POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE
Provided by Food Network Kitchen
Time 1h35m
Yield 4-6 servings
Number Of Ingredients 19
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 PORK CHOPS RECIPE
This recipe for pork chops is not your standard one - it adds a savory pesto sauce to tender, juicy pork chops.
Provided by Susan Olayinka,Tasting Table Staff
Categories dinner, main course
Time 15m
Number Of Ingredients 7
Steps:
- Mix together 1/2 cup of pesto, the extra-virgin olive oil, black pepper, and salt.
- Place the pork chops into a shallow bowl or plastic bag. Pour the pesto mixture on top of the pork chops.
- Marinate the pork chops in the pesto mixture for 5 minutes.
- Get a frying pan, and into it place the pork chops. Cook on each side for 5 minutes.
- When done cooking, put the pork chops onto a plate, and top with 1/4 cup of pesto, fresh basil leaves, and Parmesan cheese.
- Serve, and enjoy!
PESTO PORK CHOPS
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
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
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
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 STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
- Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
- Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
PESTO-COATED CENTER-CUT PORK CHOP
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
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
PORK CHOPS WITH HERB PESTO
You won't believe how much a handful of fresh garden herbs can pump up the flavor of ordinary pork chops. Our taste panel simply raved about these! They'd also be fantastic with garlic mashed potatoes. -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a small bowl, combine the water, herbs, oil and garlic; rub over both sides of chops. Cover and refrigerate for at least 1 hour., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 212mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
PESTO TOPPED PORK CHOPS
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
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.
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