Pesto Pork Chops Food

PESTO STUFFED PORK CHOPS

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.

PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO

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.

PESTO BAKED PORK CHOPS

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.

POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE

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.

BREADED PESTO PORK CHOPS

Steps:

• Pre-heat oven to 375.
• Coat baking sheet with cooking spray.
• Mix breadcrumbs and parmesan cheese in medium size bowl or plate large enough to dredge chops into.
• Pat pork chops dry with paper towel. Season each side with salt and pepper.
• Coat Pork Chops with the pesto. Should be an even and thin layer of pesto on each side.
• Dredge pork chops into breadcrumb/parmesan cheese mixture. Coat both sides and all around.
• Place chops onto greased baking sheet. Lightly spray chops with cooking spray to get a crunchy outside.
• Bake for 20-25 minutes. Let cool for a few minutes. The chops will continue to cook for another 5 minutes max while cooling down. This will prevent the chops from being dry!

PESTO-STUFFED PORK CHOPS

Steps:

• Cut deep pockets in one side of chops.
• Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
• Stand pork chops on end; uncut side down, so that stuffing is at the top.
• Pour white wine around chops.
• Cover tightly with foil and bake at 350 F; for 40 minutes.
• Uncover and continue baking about 15-20 minutes until slightly browned.
• Remove chops to heated plates.
• Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
• Whisk until thoroughly blended.
• Serve sauce by drizzling around chops.

PORK CHOPS WITH HERB PESTO

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.

PESTO PORK CHOPS RECIPE

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!