Pesto Baked Pork Chops Food

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POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE



Potato-Crusted Pork Chops with Pesto Sauce image

Provided by Food Network Kitchen

Time 1h35m

Yield 4-6 servings

Number Of Ingredients 19

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

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.

PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO



Pork Chops with Roasted Kale and Walnut Pesto image

This recipe makes more pesto than you will need, but the leftovers will not go to waste. Try adding a spoonful to scrambled eggs, mix with mayonnaise for a sandwich spread, toss with some hot pasta and pasta cooking water or even stir a bit into your favorite brothy soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 small bunch kale (about 12 ounces)
3/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup walnut halves
4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total)
1/4 teaspoon dried rosemary, crushed with your fingers
1 small clove garlic, quartered
Pinch crushed red pepper flakes
2 tablespoons fresh lemon juice
Baked potato or soft polenta, for serving

Steps:

  • Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

PESTO STUFFED PORK CHOPS



Pesto Stuffed Pork Chops image

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

Provided by SDaisy2

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 10

3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon ground thyme
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
  • Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
  • Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g

PESTO TOPPED PORK CHOPS



Pesto Topped Pork Chops image

If unable to find prepared pesto. Stir together 2 T chopped fresh basil, 2 T grated Paremsan cheese, 1 clove garlic and 1 t olive oil.

Provided by LMillerRN

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless pork chops (3/4 inch thick)
cooking spray
4 tablespoons prepared pesto sauce
3 tablespoons breadcrumbs

Steps:

  • Preheat grill.
  • When grill is heated, lightly spray with cooking spray. Place pork chops on bottom grill surface; close grill. Cook 3 minutes.
  • Tope each chop with 1/2 T pesto and sprinkle with bread crumbs; close grill. cook 2-3 minutes or until chops are no longer pink and meat thermometer reads 160. Place on serving plate; top each with 1/2 T remaining pesto.

BREADED PESTO PORK CHOPS



Breaded Pesto Pork Chops image

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

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

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

PESTO BAKED PORK CHOPS



Pesto Baked Pork Chops image

This is a tender and delicious baked pork chop recipe, with an Italian flair.

Provided by larvia57

Categories     Italian Recipes

Time 2h

Yield 6

Number Of Ingredients 10

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoned salt, or to taste
2 eggs
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
¼ cup olive oil
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
3 tablespoons pesto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with garlic powder and seasoned salt.
  • Beat eggs in a bowl until smooth. Pour flour into a separate shallow bowl and bread crumbs into a third bowl.
  • Gently press seasoned pork chops into the flour to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chops onto a plate while breading the rest; do not stack.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook pork chops in hot oil until the bread crumb coating is well browned, about 5 minutes per side; transfer to a baking dish. Cover baking dish with aluminum foil.
  • Bake chops in preheated oven for 1 hour. Whisk cream of chicken soup, milk, and pesto together in a bowl; pour over the pork chops. Replace foil and continue baking another 30 minutes.

Nutrition Facts : Calories 531.2 calories, Carbohydrate 36.5 g, Cholesterol 129.2 mg, Fat 26.6 g, Fiber 1.9 g, Protein 35.1 g, SaturatedFat 6.4 g, Sodium 1251.1 mg, Sugar 2.5 g

PORK CHOPS WITH HERB PESTO



Pork Chops with Herb Pesto image

You won't believe how much a handful of fresh garden herbs can pump up the flavor of ordinary pork chops. Our taste panel simply raved about these! They'd also be fantastic with garlic mashed potatoes. -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
1 tablespoon each minced fresh rosemary, sage, thyme, parsley and basil
1 tablespoon olive oil
3 garlic cloves, minced

Steps:

  • Sprinkle pork with salt and pepper. In a small bowl, combine the water, herbs, oil and garlic; rub over both sides of chops. Cover and refrigerate for at least 1 hour., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 212mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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