Best Pork Chops With Roasted Kale And Walnut Pesto Recipes

KALE PESTO WITH WALNUT AND PARMESAN

Steps:

• Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
• Add the parmesan and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

ONE PAN PESTO PORK CHOP

Steps:

• Take 1/4 cup roasted cashews, 1 head roasted garlic, 1 cup fresh basil, and 1 tsp of salt and combine in a food proccessor slowly adding in 2 tbsp of olive oil until everything comes together. This will be your pesto.
• Next saute 1/2 of a white onion in 1 tbsp grape seed oil until it becomes translucent.
• Place 4 pork chops into the pan on medium high heat for about 4 min.
• Season the pork with 1/2 tbsp oregano, 1 tsp dried onion, 1 tbsp dried basil, and 1/2 tbsp italian seasoning.
• Flip your pork after 4 min and add in 1 cup of water and the broccoli.
• Cook pork chops until done, top with the prepared pesto and enjoy!

PESTO-COATED CENTER-CUT PORK CHOP

Steps:

• 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.
• Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
• 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.
• 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.

PERFECT SIMPLE ROASTED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.