Potato Crusted Pork Chops With Pesto Sauce Food

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!

PESTO-COATED CENTER-CUT PORK CHOP

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.

GENOVESE PESTO SAUCE

Steps:

• In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.

PESTO PORK WITH POLENTA

Steps:

• Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil. Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas. Coat the pork with 1/4 cup of the remaining pesto. Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown all over, about 4 minutes. Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes. Meanwhile, cook the polenta as the label directs. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add the sliced garlic and cook 1 minute. Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes. Slice the pork; serve with the polenta, spinach and remaining pesto mixture. Season with salt and pepper.
• Per serving:
• Calories 464
• Fat 18 g (Saturated 4 g)
• Cholesterol 111 mg
• Sodium 628 mg
• Carbohydrate 34 g
• Fiber 8 g
• Protein 41 g

MUSTARD-CRUSTED PORK CHOPS WITH ASPARAGUS-POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
• Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
• Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

PESTO PORK CHOPS

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!

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.