One Pan Pesto Pork Chops Recipes

Steps:

• In a food processor chop 1 cup fresh basil, 1/4 cup roasted cashew, 1 head roasted garlic, and 1 tsp salt, slowly adding in 2 tbsp of olive oil to make a pesto.
• In your pan saute 1/2 white onion in 1 tbsp grape seed oil until the onion is translucent.
• Place in the 4 porkchops searing for about 4 minute.
• Season with 1/2 tbsp dried oregano, 1 tsp dried onion, 1 tbsp dried basil, 1/2 tbsp italian seasoning, plus salt and pepper to taste.
• After 4min flip your pork chops, and add 1 cup water, and 1 head chopped broccoli.
• Let the pork chops cook for 4 more minutes or until done.
• Top with the prepared pesto and enjoy.

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!

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.

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!

Steps:

• Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
• Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
• Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
• Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
• Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

Steps:

• Take 1/4 cup roasted cashews, 1 head roasted garlic, 1 cup fresh basil, and 1 tsp of salt and combine in a food proccessor slowly adding in 2 tbsp of olive oil until everything comes together. This will be your pesto.
• Next saute 1/2 of a white onion in 1 tbsp grape seed oil until it becomes translucent.
• Place 4 pork chops into the pan on medium high heat for about 4 min.
• Season the pork with 1/2 tbsp oregano, 1 tsp dried onion, 1 tbsp dried basil, and 1/2 tbsp italian seasoning.
• Flip your pork after 4 min and add in 1 cup of water and the broccoli.
• Cook pork chops until done, top with the prepared pesto and enjoy!