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
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!
BAKED TORTELLINI WITH KALE PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve ¼ cup cooking water, then drain. Reserve the pot.
- Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add ¼ cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed.
- Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella.
- Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 790, Fat 52 grams, SaturatedFat 23 grams, Cholesterol 139 milligrams, Sodium 932 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 26 grams, Sugar 7 grams
WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
- Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
- Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.
KALE-SMOTHERED PORK CHOPS
Provided by Molly O'Neill
Categories main course
Time 1h15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook for 5 minutes. Add the carrots and cook for 5 minutes longer. Mix in the kale, 2 cloves of garlic, 2 teaspoons of caraway seeds, 2 teaspoons of salt and pepper to taste. Stir in the chicken broth, cover and simmer on medium-low heat for 30 minutes.
- Meanwhile, season the pork chops on both sides with the remaining garlic, caraway seeds, salt and pepper. Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the pork chops and sear until browned, about 2 minutes per side. Place the pork chops on top of the kale mixture. Cover and cook for 20 minutes. Divide the pork chops among 4 plates and spoon the kale mixture over them. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 984 milligrams, Sugar 9 grams
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
More about "pork chops with roasted kale and walnut pesto food"
WALNUT PESTO RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO - FOOD …
From foodnetwork.co.uk
22 BEST PORK CHOP RECIPES | EASY PORK CHOP RECIPE IDEAS | RECIPES ...
From foodnetwork.com
Author By
10 BEST PORK CHOPS WITH PESTO SAUCE RECIPES | YUMMLY
From yummly.com
KALE AND WALNUT PESTO | PRESERVING RECIPE | WHOLEFULLY
From wholefully.com
30 PORK CHOP RECIPES FOR EASY WEEKNIGHT DINNERS | BON APPéTIT
From bonappetit.com
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO - PINTEREST
From pinterest.com
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO | PUNCHFORK
From punchfork.com
10 OF OUR BEST PORK CHOP RECIPES | TASTE OF HOME
From tasteofhome.com
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO : RECIPES
From reddit.com
7 PORK CHOP RECIPES, INCLUDING BASTED, FRIED AND SEARED
From washingtonpost.com
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO RECIPE | FOOD …
From shanlabar.com
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO – RECIPES NETWORK
From recipenet.org
29 BEST PORK CHOP RECIPES - THE SPRUCE EATS
From thespruceeats.com
PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO | RECIPE | FOOD …
From pinterest.com
30+ BEST PORK CHOP RECIPES - EASY NEW WAYS TO COOK PORK CHOP
From delish.com
10 BEST PORK CHOPS WITH PESTO SAUCE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search