Pesto Coated Center Cut Pork Chop Recipes

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POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE

Provided by Food Network Kitchen

Time 1h35m

Yield 4-6 servings

Number Of Ingredients 19



Potato-Crusted Pork Chops with Pesto Sauce image

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.

5 sprigs fresh thyme, leaves stripped
3 sprigs fresh marjoram, leaves stripped
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips (regular or thick-cut)
2 pounds bone-in, center-cut pork loin roast
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons
store-bought pesto
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1 plum tomato, diced
Photograph by Stephanie Foley

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



Pesto-Coated Center-Cut Pork Chop image

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

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

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



Pesto Pork Chops image

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

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

PARMESAN-CRUSTED PORK CHOPS

For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 7



Parmesan-Crusted Pork Chops image

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.

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

BREADED PESTO PORK CHOPS

I had a little of each one day: pesto, breadcrumbs,shredded parmesan cheese and 2 large bone-in chops....before I knew it I had a super quick meal on the table for two!!!

Provided by BFit4U

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5



Breaded Pesto Pork Chops image

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!

Nutrition Facts : Calories 572.9, Fat 24.8, SaturatedFat 10.1, Cholesterol 97.6, Sodium 1506.4, Carbohydrate 44.9, Fiber 4.8, Sugar 3.8, Protein 41.3

2 pork chops (Bone-in and about 1-2-inch thick)
1 cup Italian seasoned breadcrumbs
1/2 cup kraft shredded parmesan cheese
2 -3 tablespoons classico basil pesto
salt and pepper

PESTO RICE-STUFFED PORK CHOPS

My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!-Carolyn Popwell, Lacey, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12



Pesto Rice-Stuffed Pork Chops image

Steps:

  • In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. , Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. , In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 463 calories, Fat 30g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 234mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 39g protein.

1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated Parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter

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