Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto

Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto
Photo by Scott Phillips

Ingredients

  • ¾ cup Sun-Dried Tomato & Chipotle Pesto
  • ¾ tsp. kosher salt
  • 4 bone-in, center-cut pork chops each 1 inch thick (about 2-½ lb. total)
  • Freshly ground black pepper

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 shou...

View full recipe at Fine Cooking

Comments

  • 1123741DWCPSC The link only takes you to a picture and a non-closable ad for subscribing to the magazine. No recipe there - just trying to sell a magazine. You can probably figure out what to do from the above partial.



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