Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto

Jun 03, 2023June 3, 20230 4
Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto, a delicious and easy-to-make recipe for dinner
in Pork

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

4 center-cut pork chops , each bone-in 1 inch thick ( about 2-1/2 pounds )
3/4 teaspoon kosher salt
fresh ground black pepper
3/4 cup sun-dried tomato & chipotle pesto sauce ( recipe below )
1 cup cilantro , loosely packed roughly chopped fresh
1/2 cup sun-dried tomato packed in oil , plus 2 tablespoons of the oil from the jar
2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo
2 teaspoons adobo sauce , from can
1 teaspoon light brown sugar
1 small garlic clove , minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Nutrision Information

Servings Per Recipe
4
Calories
495
Sugar
7g
Fat
37g
Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto is an easy and flavorful recipe for dinner. The pork chops are juicy and tender, while the pesto sauce adds a delicious smoky and slightly spicy note. This recipe is perfect for those who are looking for a quick and easy meal that doesn't require a lot of prep work. It's also a great way to switch up your usual pork chop routine! Whether you're cooking for your family or hosting a dinner party, these broiled pork chops are sure to impress your guests with their bold flavor and tender texture.

Instructions

1.Preheat broiler to high and set the rack to the middle position.
2.Season pork chops with salt and pepper and place them on a foil-lined baking sheet.
3.Broil for 7 minutes then flip and broil for another 5 to 7 minutes until cooked through and browned on both sides.
4.While the pork chops are cooking, prepare the sun-dried tomato and chipotle pesto sauce.
5.In a food processor, combine ¾ cup of sun-dried tomato and chipotle pesto sauce along with 1 cup of cilantro, ½ cup of sun-dried tomatoes and their oil, 2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo, 2 teaspoons of adobo sauce from can, 1 teaspoon of light brown sugar, 1 small minced garlic clove, ½ teaspoon of ground cumin, ½ teaspoon of kosher salt, and ⅛ teaspoon of fresh ground black pepper.
6.Process until smooth and well combined.
7.To serve, spoon the pesto sauce over the pork chops and garnish with additional cilantro if desired.

PROS

This recipe is quick and easy to make, perfect for a busy weeknight dinner!
The sun-dried tomato and chipotle pesto sauce adds a ton of flavor to the pork chops.

The pesto can be made in advance and stored in the fridge for up to a week.

CONS

Pork chops can be dry if overcooked, so be sure to watch them carefully while broiling.

HEALTH & BENEFITS

Pork is a good source of protein and iron.
Cilantro is low in calories and high in antioxidants and vitamins C and K.
The sun-dried tomatoes in the pesto provide a good source of vitamin A and lycopene, a potent antioxidant.

Print

Leave a Reply

Your email address will not be published.