Pesto Pork Chops Recipe

There are plenty of options when it comes to choosing protein for a meal. Chicken is probably the most popular choice, and that's all well and good, but if you're looking to switch things up on the dinner table, we have just the recipe for you. This recipe for pork chops is not your standard one — it adds a savory pesto sauce to tender pork chops. First, you will marinate the pork chops, then cook them on a skillet, locking in all of those wonderful flavors that you will enjoy in every single bite.

Recipe developer Susan Olayinka of The Flexible Fridge came up with this tasty meal that is sure to score a spot in your weekly dinner rotation. There are a lot of things that Olayinka loves about the recipe, but one of them is the easy prep work. "[These pork chops are so] easy to make. I feel that pesto is a cheat, because it is so flavorful, but comes in one jar," she raves. Keep scrolling to find out how to make this fantastic recipe.

It's time to get started on this fantastic dish. Begin the process by heading to the store and making a list of ingredients that you will need. For starters, the recipe calls for some pesto and a few tablespoons of extra-virgin olive oil. Then, be sure to add black pepper and salt to your list. (As a reminder, you should always check for items that you may have at home, and salt and pepper are among the most common!) 

Next, you will need a few pork chops. And lastly, you will need a few things like shredded Parmesan cheese and basil leaves in terms of optional ingredients.

After getting the grocery shopping out of the way, it's time to move on to the meal prep. The first thing you will need to do is mix together the sauce for your pork chops. It's easy to make and packs a lot of flavor even though it's made up of only a few ingredients.

Begin by grabbing a medium-sized bowl that is big enough to fit all of your liquids. First, you will want to throw in the pesto, which we also like to call the dish's star in this case. Next, add the extra-virgin olive oil. Last but not least, sprinkle in the salt and pepper. Olayinka recommends using a spoon to stir the sauce.

Now, you can take your pork chops out from the fridge, and put them in a shallow bowl or a plastic bag. Pour the pesto mixture on top of the pork chops, and let them marinate. The pork chops should soak up all of that yummy juice and add lots of flavors when they cook. You don't need to keep the marinade on for too long, though. Just set your timer for five minutes.

We love that this is a quick marinate and that you don't need to set it in the fridge overnight — especially if you decide to do it last-minute! The dressing has a "cheesy/ basil flavor," Olayinka says. Sounds pretty tasty to us!

Now, take out a frying pan, and place it on your stove. Turn the heat up to medium-high so that the pan gets nice and hot. Then, put both of the pork chops inside of the pan. Cook them for about five minutes on one side, and then flip them over and cook for another five minutes on the opposite side. 

Olayinka recommends checking for doneness using an internal temperature thermometer. According to the USDA, the internal temperature of the pork should be somewhere in the ballpark of 145 to 160 F.

Now, it's time to enjoy all of your hard work. Go ahead and plate the pork chops. Top them with a cup of pesto, followed by some fresh basil leaves. These would be plenty filling on their own, but you could also serve them with several other items. Olayinka recommends pairing this dish with rice or mashed potatoes. We also think it would pair well with a freshly tossed green salad.

If you have any leftovers, don't worry! According to Olayinka, they will last in an airtight container for three to four days. We hope this recipe hits the spot and pleases the crowd.