Potato Crusted Pork Chops With Pesto Sauce Recipes

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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

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

PORK CHOPS WITH HERB PESTO



Pork Chops with Herb Pesto image

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

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
1 tablespoon each minced fresh rosemary, sage, thyme, parsley and basil
1 tablespoon olive oil
3 garlic cloves, minced

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

SKILLET PORK CHOPS WITH POTATOES AND ONION



Skillet Pork Chops with Potatoes and Onion image

A great cold-weather dish that takes little prep time and yields tender chops.

Provided by chefjenwin

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h10m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

Steps:

  • Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
  • In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
  • In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
  • Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g

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

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.

PARMESAN-CRUSTED PORK CHOPS AND POTATOES



Parmesan-Crusted Pork Chops and Potatoes image

Add a horseradish kick to your pork chops and potatoes with this recipe. Parmesan-Crusted Pork Chops and Potatoes is topped with rich Parmesan and Italian dressing.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 lb. red potatoes (about 3), cut into 1-inch chunks
1/4 cup KRAFT Lite House Italian Dressing
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. KRAFT Prepared Horseradish
2 tsp. GREY POUPON Country Dijon Mustard
4 lean bone-in pork chops (1-1/2 lb.), 1/2 inch thick

Steps:

  • Heat oven to 375°F.
  • Toss potatoes with dressing; place in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
  • Meanwhile, cover rimmed baking sheet with foil; spray with cooking spray. Empty coating mix into pie plate add half the cheese; combine. Mix horseradish and mustard until blended; spread onto both sides of chops. Dip, 1 at a time, into coating mix, turning to evenly cover both sides of chop. Place on center of prepared baking sheet.
  • Sprinkle remaining cheese over potatoes; mix lightly. Spoon around chops.
  • Bake 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 870 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 4 g, Protein 29 g

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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