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 center-cut boneless pork chops , 8 ounce
- 1 pinch salt and ground black pepper to taste
- 0.5 teaspoons red pepper flakes
Instructions
-
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.
-
2
Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
-
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.
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Black-Eyed Pea Salad
This salad goes great with barbeque and, of course, New Year's Day.
Naan Veggie Pizza
This easy naan veggie pizza is topped with chopped fresh vegetables, herbs, and mozzarella cheese. Use your favorite veggies and cheese if desired. This pizza serves two people if it's the only thing on the menu, or four if you serve a salad on the side.
Best Lemon Zucchini Bread
This lemon zucchini bread recipe has wowed every person my mom made it for, and she has now passed this tried-and-true recipe to me with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread the best. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice. The loaf freezes well, but slice before freezing.