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Pesto-Coated Center-Cut Pork Chop


"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!"
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2 h 3 m servings 612 cals
Original recipe yields 2 servings

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  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: 612 calories; 49.7 g fat; 3.5 g carbohydrates; 37.2 g protein; 92 mg cholesterol; 489 mg sodium. Full nutrition

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I thought this was fantastic. I did find the cook times to be long, maybe I just had thinner pork chops than the author. 2 1/2 minutes browned on both sides and 40 minutes in the oven worked f...

Baked to 140 degrees and let the chops rest until they came up to 145. Perfect tender juicy pork chops.