Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto

Serves four.

To learn more, read:
Pestos: Basil & Beyond
by Tony Rosenfeld
from Fine Cooking
Issue 66
Last Edit Date: 3/6/2013 4:42:48 PM

more about:

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

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.

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

Photo: Scott Phillips

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by sewapel, 2/6/2009This 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!!!

by kalyson, 8/11/2008Outrageously good. Dinner guests falling out of their chairs they loved it so much.

by crzycook, 4/17/2008Wow - 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.