Servings: four.
Ingredients
- 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
Preparation
- 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.
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Reviews (3 reviews)
-
sewapel | 02/06/2009This 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!!!
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kalyson | 08/11/2008
Outrageously good. Dinner guests falling out of their chairs they loved it so much.
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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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