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Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto

Scott Phillips

Servings: four.


  • 4 bone-in, center-cut pork chops each 1 inch thick (about 2-1/2 lb. total)
  • 3/4 tsp. kosher salt
  • Freshly ground black pepper
  • 3/4 cup Sun-Dried Tomato & Chipotle Pesto

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 510
      Fat Calories (kcal): 330
      Fat (g): 36
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 100
      Sodium (mg): 2270
      Carbohydrates (g): 14
      Fiber (g): 3
      Protein (g): 33


  • Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto—it should completely cover the pork. Let it sit for 10 minutes.
  • Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145°F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it. Serve immediately.


Rate or Review


  • sewapel | 02/06/2009

    This was very good! I also made some spanish rice to go with it. Very tasty. My husband was not too crazy about it, but I think it was a wonderful dish!!!

  • kalyson | 08/11/2008

    Outrageously good. Dinner guests falling out of their chairs they loved it so much.

  • crzycook | 04/17/2008

    Wow -This is so easy and the flavour is fantastic. I used a couple more peppers than the recipe calls for as we like things spicy. A great recipe if you are short on time and the pesto can be prepared in advance.

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