Pork chops topped with basil pesto and spiced up with chilli are a deliciously different way to enjoy pork chops!
1 person made this
6 tablespoons basil pesto, divided
2 tablespoons extra-virgin olive oil
2 large boneless pork chops (2cm thick)
1 pinch salt and freshly ground black pepper to taste
1/2 teaspoon dried chilli flakes
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Directions Preparation:15min › Cook:1hour38min › Extra time:10min › Ready in:2hours3min
Preheat oven to 170 degrees C. Lightly grease a baking dish and spread 1/2 of the pesto over the bottom of the dish.
Heat a cast iron or heavy frying pan over medium-high heat for 5 minutes. Add olive oil.
Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with dried chilli flakes. Cover baking dish with foil.
Bake in the preheated oven until cooked through, about 1 1/2 hours. Allow pork chops to rest for 10 minutes.