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!
Ingredients
- 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
Directions
Step 1
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.
Step 2
Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
Step 3
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.
Step 4
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.
Cook’s Note:
I used the Spinach Basil Pesto recipe from @site_name.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 612 | |
% Daily Value * | |
Total Fat50g | 64% |
Saturated Fat13g | 65% |
Cholesterol92mg | 31% |
Sodium489mg | 21% |
Total Carbohydrate4g | 1% |
Dietary Fiber2g | 5% |
Total Sugars0g | |
Protein37g | |
Vitamin C4mg | 22% |
Calcium352mg | 27% |
Iron3mg | 14% |
Potassium626mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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