Last night we prepared one of our favorite new standards, Pesto Pork Chops. This recipe is quick, inexpensive, easy and really tasty. We served the pork chops with basmati rice and asparagus spears, dressed in lemon and pepper.
Pesto Pork Chops
3/4 pounds pork chops (bone in, 3/4 inch thick
3 Tbsp. flour
2 Tbsp. pesto (we made a homemade Thai Basil pesto, but regular basil pesto will be just fine)
olive oil
salt and pepper
1. Put flour, slat and pepper on a plate and combine.
2. Dredge both sides of pork chops in flour, and shake off any excess.
3. Spray the skillet with cooking spray and preheat on medium-high.
4. Add the chops and brown on each side for two minutes. (you will be tempted to cook it a little longer, since you will still see some red in the meat. Don't be tempted, and it will turn out moist and juicy)
5. After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
6. Continue cooking for an additional two minutes.
7. Enjoy!
Blue, got a new camera. We took pictures, but the software hasn't been downloaded. We will have a pic soon.
Tonight=more asparagus experimentation
1 comment:
This sounds great Christine! We need Donna to do a feature on her home made pesto!
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