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    You are in: Home / Recipes / Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto Recipe
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    Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    20 mins

    11 mins

    gailanng's Note:

    Chops with revved up flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sun-Dried Tomato and Chipotle Pesto

    Directions:

    1. 1
      To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
    2. 2
      Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto; it should completely cover the pork. Let it sit for 10 minutes.
    3. 3
      Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145 degrees F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it.

    Ratings & Reviews:

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    Nutritional Facts for Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.4
     
    Calories from Fat 245
    50%
    Total Fat 27.2 g
    41%
    Saturated Fat 9.4 g
    47%
    Cholesterol 151.4 mg
    50%
    Sodium 720.8 mg
    30%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.1 g
    4%
    Protein 53.6 g
    107%

    The following items or measurements are not included:

    pesto sauce

    chipotle chiles in adobo

    adobo sauce

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