Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto
- Ready In:
- 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)
Sun-Dried Tomato and Chipotle Pesto
- 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
- To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
- 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.
- 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.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!